Ingredients
-
-
1
-
3/4
-
3/4
-
1
-
1/2
-
1
-
1
-
1 1/2
-
1
-
2
-
1/4
-
1
-
6
-
Directions
Cilantro Lime Corn Meal Dumplings in Chorizo Chicken Soup, Recipe is from Martha White , Loved this and will definitely make it again! The dumplings were great 🙂 I made the following changes: 1) didnt 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 didnt not firm up in 10 minutes
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
