Nutrition per serving may change if servings are adjusted.
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
1 tablespoon extra-virgin olive oil
1 cup chopped onion
1½ teaspoons ground cumin or chili powder
3½ 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
To prepare dumplings: Combine masa harina, ½ cup broth, cheese, 2 tablespoons oil, ¼ 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.
429 calories;19 g fat(5 g sat); 5 g fiber; 37 g carbohydrates; 33 g protein; 32 mcg folate; 128 mg cholesterol; 7 g sugars; 0 g added sugars; 781 IU vitamin A; 41 mg vitamin C; 128 mg calcium; 3 mg iron; 664 mg sodium; 650 mg potassium