Chicken & Green Chile Soup with Tamale Dumplings

Recipe by Tonkcats
READY IN:
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.)
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