• 2 Ratings

These pillowy, tamale-like dumplings made with masa harina are toothsome bites of cheesy, corny goodness. Source: EatingWell Magazine, Soup Cookbook

Lisa Holderness Brown




Instructions Checklist
  • To prepare dumplings: Combine masa harina, 1/2 cup broth, cheese, 2 tablespoons oil, 1/4 teaspoon cumin (or chili powder) and salt in a medium bowl. Roll the dough into 18 round dumplings, using a scant 1 tablespoon for each.

  • To prepare soup: Heat oil in a large pot over medium-high heat. Add onion and cumin (or chili powder) and cook until soft, about 4 minutes. Stir in broth, tomatoes with their juices, chicken, corn and chipotle to taste. Bring to a boil over high heat.

  • Add the dumplings and zucchini. Reduce heat to medium, cover and cook until the dumplings and zucchini are tender, 5 to 7 minutes. Add lime juice. Serve the soup topped with cilantro, with lime wedges on the side, if desired.


To make ahead: Prepare dumplings (Step 1) and refrigerate for up to 1 day.

Nutrition Facts

429 calories; 18.5 g total fat; 4.6 g saturated fat; 128 mg cholesterol; 664 mg sodium. 650 mg potassium; 36.9 g carbohydrates; 4.7 g fiber; 7 g sugar; 32.5 g protein; 781 IU vitamin a iu; 41 mg vitamin c; 32 mcg folate; 128 mg calcium; 3 mg iron; 60 mg magnesium;


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0