• 2 Ratings

These pillowy, tamale-like dumplings made with masa harina are toothsome bites of cheesy, corny goodness.

Lisa Holderness Brown
Source: EatingWell Magazine, Soup Cookbook




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

428.8 calories; protein 32.5g 65% DV; carbohydrates 36.9g 12% DV; exchange other carbs 2.5; dietary fiber 4.7g 19% DV; sugars 6.8g; fat 18.5g 29% DV; saturated fat 4.6g 23% DV; cholesterol 128.3mg 43% DV; vitamin a iu 781.5IU 16% DV; vitamin c 41.4mg 69% DV; folate 31.9mcg 8% DV; calcium 127.7mg 13% DV; iron 3.4mg 19% DV; magnesium 60.2mg 22% DV; potassium 649.5mg 18% DV; sodium 663.6mg 27% DV.


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