Cilantro Lime Corn Meal Dumplings in Chorizo Chicken Soup

"Recipe is from Martha White."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Jamie M. photo by Jamie M.
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Teddys Mommy photo by Teddys Mommy
Ready In:
1hr
Ingredients:
19
Serves:
6
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ingredients

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directions

  • HEAT 1 tablespoon oil in cast iron 5-quart fryer, over medium heat. Add chorizo and cook 2 to 3 minutes, using back of spoon to break into pieces. Add chicken. Cook 2 minutes. Add onion, celery, carrots, poblano pepper and salt and cook 3 to 4 minutes, stirring occasionally. Add garlic. Cook 1 minute. Add 2 tablespoons oil. Stir in flour. Cook 1 minute. Add tomatoes and chicken broth. Stir well, scraping bits off bottom of pan. Cover. Bring to a boil for 10 minutes. Uncover and simmer 15 to 20 minutes.
  • STIR together cornbread mix, lime peel, milk, sour cream and 1/2 cup cilantro in medium bowl. Mixture will be thick. Set aside 10 minutes to ensure liquid is absorbed into cornmeal. Drop by tablespoonfuls into simmering soup. Cover and cook 8 to 10 minutes, or until puffed and firm.
  • TO SERVE, spoon a couple dumplings into each bowl and ladle soup around dumplings. Garnish with sour cream, cilantro, avocado and/or a squeeze of lime juice.

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Reviews

  1. This was so good! I only had corn meal (not the mix), so I added 1/2 cup Bisquick to the dumpling mix. Will definitely be making this again, but I think next time I'll leave out the flour, as it made the soup thicker than we normally like. Thanks for sharing!
     
  2. Loved this and will definitely make it again! The dumplings were great :) I made the following changes: 1) didn’t include the flour/ extra oil step (my dumplings “shed” a bit while cooking so they thickened up the soup) 2) used soyrizo 3) used non-fat Greek yogurt instead of sour cream 4) added: half a head of cauliflower, 2 medium Mexican gray squash, and a chopped chipotle pepper, also added about 2 more cups of broth to account for the extra veggies. I also had to cook the soup for extra time- simmering with the lid on- because my dumplings didn’t not firm up in 10 minutes.
     
  3. This is amazing! Lots of flavor. The cornbread dumplings are wonderful.
     
  4. Great soup -- loved the cornmeal dumplings! This is a nice hearty soup with great flavor. I made as directed with one exception -- I substituted the chicken for all chorizo and I added black beans. Turned out great.
     
  5. Fantastic! Really full of flavor! It was a bit spicy for me, I think it all depends on your chorizo. I served with sour cream and avocado. I used soy chorizo (shh don't tell DH), and had to use Jiffy corn muffin mix because Martha White was not available - so I did alter the recipe to account for that. The contrast of flavors with the spicy soup and slightly sweet dumpling with the brightness of lime and cilantro. Really good! Thanks for posting.
     
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Tweaks

  1. Great soup -- loved the cornmeal dumplings! This is a nice hearty soup with great flavor. I made as directed with one exception -- I substituted the chicken for all chorizo and I added black beans. Turned out great.
     

RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
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