Mexican Tomato-Bean Soup With Corn Dumplings

Recipe by nkoprince08
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To prepare soup, heat 2 teaspoons oil in a dutch oven over medium-high heat.
  • Add onion; saute 3 minutes or until tender.
  • Add chili powder and garlic; saute 30 seconds.
  • Add broth and next 6 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
  • To prepare dumplings, combine masa harina or cornmeal and 1/8 teaspoon salt in a bowl.
  • Add 3 tablespoons hot water and 1 teaspoon oil; stir until a soft dough forms (dough will be dry).
  • Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float.
  • Stir in cilantro and juice.
  • Ladle 1 cup soup into each of 4 bowls; top each serving with 1 tablespoon queso fresco.
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