Cilantro Lime Corn Meal Dumplings In Chorizo Chicken Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 tablespoon oil
• 3/4 lb fresh chorizo sausage, casings removed
• 3/4 lb boneless skinless chicken breast, cut into 1/2-inch cubes
• 1 cup chopped onion
• 1/2 cup sliced celery
• 1 cup sliced carrot
• 1 poblano pepper, seeded, stemmed and diced
• 1 1/2 teaspoons salt
• 1 teaspoon minced garlic
• 2 tablespoons oil
• 1/4 cup all-purpose flour
• 1 (14 1/2 ounce) can fire roasted diced tomatoes or 1 (14 1/2 ounce) can regular diced tomatoes
• 6 cups low sodium chicken broth
• 1 (6 1/2 ounce) package martha yellow cornbread mix
• 2 teaspoons grated lime peel
• 2 tablespoons milk
• 1/2 cup sour cream
• 1/2 cup fresh cilantro, coarsely chopped
• sour cream, chopped avocado, chopped cilantro, lime wedges

Recipe

• 1 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 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 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.