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Smoky Chicken-Chile Soup with Tamale Dumplings
Smoky Chicken-Chile Soup with Tamale Dumplings
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From: EatingWell Magazine, Soup Cookbook
These pillowy, tamale-like dumplings made with masa harina are toothsome bites of cheesy, corny goodness.
- By: Lisa Holderness Brown
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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
- 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
Preparation
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Prep
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Ready In
- 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.
- Serving size: 1¾ cups
- Per serving: 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
- Nutrition Bonus: Vitamin C (68% daily value)
- Carbohydrate Servings: 2½
- Exchanges: 3½ lean protein, 2 vegetable, 1½ fat, 1½ starch
