Chorizo Chicken Soup With Cilantro Lime Corn Meal Dumplings

"From Martha White but tweaked for my families taste. Make dumplings small because they puff up nicely."
 
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Ready In:
1hr
Ingredients:
23
Serves:
8
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ingredients

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directions

  • In a large pan, add chorizo and cook 2 to 3 minutes, using back of spoon to break into pieces. Add chicken. Cook 2 minutes.
  • Add onion, celery, carrots, poblano pepper,garlic powder, cumin and salt and cook 3 to 4 minutes, stirring occasionally.
  • Add garlic. Cook 1 minute. Add 2 tablespoons oil. Stir in flour. Cook 1 minute. Add tomatoes and chicken broth. Stir well, scraping bits off bottom of pan. Cover.
  • Bring to a boil for 10 minutes. Uncover and simmer 15 to 20 minutes.
  • STIR together cornbread mix, lime peel, milk, sour cream and 1/2 cup cilantro in medium bowl. Mixture will be thick.
  • Set aside 10 minutes to ensure liquid is absorbed into cornmeal.
  • Drop by tablespoonfuls into simmering soup. Cover and cook 8 to 10 minutes, or until puffed and firm.
  • TO SERVE, spoon a couple dumplings into each bowl and ladle soup around dumplings. Garnish with sour cream, cilantro, avocado and/or a squeeze of lime juice.

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