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.