Chorizo Chicken Soup With Cilantro Lime Corn Meal Dumplings

Submitted by Kitchen_Kouture

"From Martha White but tweaked for my families taste. Make dumplings small because they puff up nicely."

 

• Ready In: 1hr
• Ingredients: 23
• Serves: 8

ingredients

• soup
• 1 tablespoon oil
• 10 ounces chorizo sausage, casings removed
• 1 chicken thigh, cooked, deboned, leftover
• 1 cup onion, chopped
• 1⁄2 cup celery, chopped
• 8 ounces carrots
• 1 poblano pepper, seeded, stemmed and diced
• 8 ounces black beans, can
• 2 tablespoons garlic powder
• 1 tablespoon cumin
• 3 teaspoons salt
• 1 teaspoon garlic, minced
• 2 tablespoons oil
• 1⁄4 cup all-purpose flour
• 14 ounces fire roasted diced tomatoes
• 6 cups chicken broth

• Dumplings

• 8 ounces jiffy yellow cornbread mix
• 2 teaspoons lime zest
• 2 tablespoons milk
• 1⁄2 cup sour cream
• 1⁄2 cup fresh cilantro, coarsely chopped

• Garnishes

• sour cream, chopped avocado, chopped cilantro, lime wedges

directions

1. 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.
2. Add onion, celery, carrots, poblano pepper,garlic powder, cumin and salt and cook 3 to 4 minutes, stirring occasionally.
3. 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.
4. Bring to a boil for 10 minutes. Uncover and simmer 15 to 20 minutes.
5. STIR together cornbread mix, lime peel, milk, sour cream and 1/2 cup cilantro in medium bowl. Mixture will be thick.
6. Set aside 10 minutes to ensure liquid is absorbed into cornmeal.
7. Drop by tablespoonfuls into simmering soup. Cover and cook 8 to 10 minutes, or until puffed and firm.
8. 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.