Mexican Corn Dumpling Soup
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!
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1lb cooked ground beef or 1 lb shredded chicken
- 1cup minced onion
- 2teaspoons olive oil
- 1⁄2tablespoon chili powder
- 2teaspoons minced garlic
- 2cups vegetable broth
- 1⁄2teaspoon oregano
- 1⁄4teaspoon salt
- 1⁄4teaspoon pepper
- 1
- 1(15 ounce) can diced tomatoes
-
-
-
-
- 1⁄2
- 1⁄8teaspoon salt
- 3tablespoons hot water
- 1teaspoon olive oil
Advertisement
DIRECTIONS
- 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.
Advertisement