Mexican Tomato-Bean Soup With Corn Dumplings

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READY IN:
30mins
SERVES:
4
YIELD:
4 1 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare soup, heat 2 teaspoons oil in a dutch oven over medium-high heat.
  2. Add onion; saute 3 minutes or until tender.
  3. Add chili powder and garlic; saute 30 seconds.
  4. Add broth and next 6 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
  5. To prepare dumplings, combine masa harina or cornmeal and 1/8 teaspoon salt in a bowl.
  6. Add 3 tablespoons hot water and 1 teaspoon oil; stir until a soft dough forms (dough will be dry).
  7. Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float.
  8. Stir in cilantro and juice.
  9. Ladle 1 cup soup into each of 4 bowls; top each serving with 1 tablespoon queso fresco.

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