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    You are in: Home / Recipes / Mexican Corn Dumpling Soup Recipe
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    Mexican Corn Dumpling Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Mommy2Summer&Gibson's Note:

    A totally delicious and different soup - our local grocery store was making this last week and I got the recipe. The recipe called for 1 Tbsp chili powder originally but for my own personal taste I reduced it to 1/2 Tbsp. It also makes a fantastic vegetarian dish if you omit the meat - you get the protein from the beans and the heaviness from the dumplings!

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    Units: US | Metric


    1. 1
      Saute onion in olive oil for 3 minutes until tender. Add chili powder and garlic.
    2. 2
      Add meat thru diced tomatoes and simmer covered.
    3. 3
      Meanwhile, in a bowl combine cornmeal, salt, hot water, and oil. Dough will be soft and dry.
    4. 4
      Roll 1 tsp of dough into a ball and add to soup. Repeat until all dough has been used (about 24 balls).
    5. 5
      Simmer for 3 minutes, until dumplings float.
    6. 6
      Garnish with cilantro, lime juice, shredded cheese, and/or sour cream if desired.

    Ratings & Reviews:

    • on December 18, 2007


      I bought a southwestern rotisserie chicken and shredded it. I used canned chicken broth with garlic. I used parsley instead of the cilantro. I put a little chili powder and cheese in the dumpling batter. This was very good and easy to make. The best thing was that the kids loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Corn Dumpling Soup

    Serving Size: 1 (408 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 589.4
    Calories from Fat 214
    Total Fat 23.7 g
    Saturated Fat 7.5 g
    Cholesterol 103.2 mg
    Sodium 1284.3 mg
    Total Carbohydrate 53.3 g
    Dietary Fiber 7.3 g
    Sugars 7.3 g
    Protein 40.9 g

    The following items or measurements are not included:

    vegetable broth

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