Top Review by ImBecca
A delicious and spicy recipe--just great for cold, winter days. Made the recipe as is (including the tomatillos), but might alter the dumpling mix next time by adding a bit of flour...they seemed too mushy. Overall, it was an extremely tastey soup, thanks!
- 2 poblano chiles, roasted, peeled and chopped
- 2 teaspoons canola oil
- 1 onion, chopped
- 1 red bell pepper, seeded and diced
- 1 carrot, chopped
- 6 scallions, finely sliced (3/4 cup)
- 3 cloves garlic, very finely chopped
- 5 cups chicken broth
- 2 tomatoes, peeled, seeded and chopped, or 1 cup canned tomato
- 5 tomatillos, husked, rinsed and diced (optional)
- 1 tablespoon fresh basil, chopped
- 1 cup chicken, cooked, shredded
- to taste salt and black pepper, freshly ground
- 2 tablespoons canola oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cumin, ground
- 1⁄2 cup masa harina
- 1⁄2 teaspoon pure chile powder, ground
- 1 large egg
- 1 large egg white
- 1⁄4 cup fresh corn kernels, cooked or 1⁄4 cup frozen corn kernels, thawed and cooked
Directions See How It's Made
- Soup: Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 min.
- Add broth, tomatoes, tomatillos and roasted chiles.
- Bring to a bo il, reduce heat to low and add basil.
- Simmer ~10 minutes.
- Dumplings: In a saucepan, combine oil, salt, cumin and 1/2 cup water and bring to boil.
- Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the sides of the pan and no longer clings to spoon, 3 to 4 minutes.
- Stir in chile powder and remove from heat. Beat in egg and egg white. Fold in corn.
- With wet hands, form the dough into 16 dumplings.
- Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes.
- Add chicken and simmer until heated through.
- Add salt and pepper to taste. (This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop.)