Smoky Chicken-Chile Soup with Tamale Dumplings

Dumplings

• 1 cup masa harina
• ½ cup low-sodium chicken broth
• ¼ cup shredded Monterey Jack cheese
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon ground cumin or chili powder
• ¼ teaspoon salt

Soup

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 1 ½ teaspoons ground cumin or chili powder
• 3 ½ cups low-sodium chicken broth
• 2 (15 ounce) cans fire-roasted diced tomatoes
• 4 cups shredded cooked chicken
• 2 cups frozen corn
• 1-2 tablespoons chopped chipotle peppers in adobo sauce
• 1 cup quartered and sliced zucchini
• 2 tablespoons lime juice
• Chopped cilantro & lime wedges for garnish