Smoky Chicken-Chile Soup with Tamale Dumplings
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.Advertisement
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.
3 1/2 lean protein, 2 vegetable, 1 1/2 fat, 1 1/2 starch