Chorizo Chicken Soup With Cilantro Lime Corn Meal Dumplings
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
- Servings: 8
- soup
- 1 tablespoon oil
- 10 ounces chorizo sausage, casings removed
- 1 chicken thigh, cooked, deboned, leftover
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 8 ounces carrots
- 1 poblano pepper, seeded, stemmed and diced
- 8 ounces black beans, can
- 2 tablespoons garlic powder
- 1 tablespoon cumin
- 3 teaspoons salt
- 1 teaspoon garlic, minced
- 2 tablespoons oil
- 1/4 cup all-purpose flour
- 14 ounces fire roasted diced tomatoes
- 6 cups chicken broth
- 8 ounces jiffy yellow cornbread mix
- 2 teaspoons lime zest
- 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 in a large pan, add chorizo and cook 2 to 3 minutes, using back of spoon to break into pieces. add chicken. cook 2 minutes.
- 2 add onion, celery, carrots, poblano pepper,garlic powder, cumin and salt and cook 3 to 4 minutes, stirring occasionally.
- 3 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.
- 4 bring to a boil for 10 minutes. uncover and simmer 15 to 20 minutes.
- 5 stir together cornbread mix, lime peel, milk, sour cream and 1/2 cup cilantro in medium bowl. mixture will be thick.
- 6 set aside 10 minutes to ensure liquid is absorbed into cornmeal.
- 7 drop by tablespoonfuls into simmering soup. cover and cook 8 to 10 minutes, or until puffed and firm.
- 8 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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