Cilantro Lime Corn Meal Dumplings in Chorizo Chicken Soup

Total Time
Prep 15 mins
Cook 45 mins

Recipe is from Martha White.

Ingredients Nutrition


  1. HEAT 1 tablespoon oil in cast iron 5-quart fryer, over medium heat. 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 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.
  2. 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.
  3. 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.
Most Helpful

This was so good! I only had corn meal (not the mix), so I added 1/2 cup Bisquick to the dumpling mix. Will definitely be making this again, but I think next time I'll leave out the flour, as it made the soup thicker than we normally like. Thanks for sharing!

mamabear22 January 09, 2011

This is amazing! Lots of flavor. The cornbread dumplings are wonderful.

Diana J. June 09, 2016

Great soup -- loved the cornmeal dumplings! This is a nice hearty soup with great flavor. I made as directed with one exception -- I substituted the chicken for all chorizo and I added black beans. Turned out great.

DailyInspiration December 12, 2013