Prep 15 mins
Cook 30 mins
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!
- 1 lb cooked ground beef or 1 lb shredded chicken
- 1 cup minced onion
- 2 teaspoons olive oil
- 1⁄2 tablespoon chili powder
- 2 teaspoons minced garlic
- 2 cups vegetable broth
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can diced tomatoes
- cilantro (optional)
- lime juice (optional)
- shredded cheese (optional)
- sour cream (optional)
- 1⁄2 cup masa harina or 1⁄2 cup cornmeal
- 1⁄8 teaspoon salt
- 3 tablespoons hot water
- 1 teaspoon olive oil
- Saute onion in olive oil for 3 minutes until tender. Add chili powder and garlic.
- Add meat thru diced tomatoes and simmer covered.
- Meanwhile, in a bowl combine cornmeal, salt, hot water, and oil. Dough will be soft and dry.
- Roll 1 tsp of dough into a ball and add to soup. Repeat until all dough has been used (about 24 balls).
- Simmer for 3 minutes, until dumplings float.
- Garnish with cilantro, lime juice, shredded cheese, and/or sour cream if desired.
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!