Name: Cilantro Lime Corn Meal Dumplings in Chorizo Chicken Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 tablespoon oil; 3/4 lb fresh chorizo sausage, casings removed; 3/4 lb boneless skinless chicken breast, cut into 1/2-inch cubes; 1 cup chopped onion; 1/2 cup sliced celery; 1 cup sliced carrot; 1 poblano pepper, seeded, stemmed and diced; 1 1/2 teaspoons salt; 1 teaspoon minced garlic; 2 tablespoons oil; 1/4 cup all-purpose flour; 1 (14 1/2 ounce) can fire roasted diced tomatoes or 1 (14 1/2 ounce) can regular diced tomatoes; 6 cups low sodium chicken broth; 1 (6 1/2 ounce) package Martha White yellow cornbread mix; 2 teaspoons grated lime peel; 2 tablespoons milk; 1/2 cup sour cream; 1/2 cup fresh cilantro, coarsely chopped; sour cream, chopped avocado, chopped cilantro, lime wedges

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Recipe by Pinay0618

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Cilantro Lime Corn Meal Dumplings in Chorizo Chicken Soup created by DianaEatingRichly

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Recipe is from Martha White.

Ready In:: 1hr
Serves:
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ingredients

Soup
1 tablespoon oil
³⁄₄ lb fresh chorizo sausage, casings removed
³⁄₄ lb boneless skinless chicken breast, cut into 1/2-inch cubes
1 cup chopped onion
¹⁄₂ cup sliced celery
1 cup sliced carrot
1 poblano pepper, seeded, stemmed and diced
1 ¹⁄₂ teaspoons salt
1 teaspoon minced garlic
2 tablespoons oil
¹⁄₄ cup all-purpose flour
1 (14 1/2 ounce) can fire roasted diced tomatoes or (14 1/2 ounce) can regular diced tomatoes
6 cups low sodium chicken broth
Dumplings
1 (6 1/2 ounce) package Martha White yellow cornbread mix
2 teaspoons grated lime peel
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

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.
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.
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.

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RECIPE MADE WITH LOVE BY

@Pinay0618

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@Pinay0618

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"Recipe is from Martha White."

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photo by Jamie M.

12/4/2017

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review by Jamie M.

12/4/2017

Loved this and will definitely make it again! The dumplings were great :) I made the following changes: 1) didn’t include the flour/ extra oil step (my dumplings “shed” a bit while cooking so they thickened up the soup) 2) used soyrizo 3) used non-fat Greek yogurt instead of sour cream 4) added: half a head of cauliflower, 2 medium Mexican gray squash, and a chopped chipotle pepper, also added about 2 more cups of broth to account for the extra veggies. I also had to cook the soup for extra time- simmering with the lid on- because my dumplings didn’t not firm up in 10 minutes.

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photo by DianaEatingRichly

6/10/2016

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photo by DianaEatingRichly

6/10/2016

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photo by DianaEatingRichly

6/10/2016

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