Chicken & Green Chile Soup With Tamale Dumplings
Soup:
2 Poblano Chiles, roasted, peeled and chopped
2 teasp. canola oil
1 onion, chopped
1 red bell pepper, seeded and diced
1 carrot, chopped
6 scallions, finely sliced (3/4 cup)
3 cloves garlic, very finely chopped
5 cups chicken broth
2 ripe tomatoes, peeled, seeded and chopped, or 1 cup
canned tomatoes, drained and chopped
5 tomatillos, husked, rinsed and diced (optional)
1 T. chopped fresh basil
1 cup shredded cooked chicken
salt and freshly ground black pepper
Dumplings:
2 T. canola oil
1/2 teasp salt
1/2 ground cumin
1/2 c masa harina
1/2 teasp pure ground chile powder
1 large egg
1 large egg white
1/4 cup cooked fresh corn kernels or frozen, thawed
Soup:
Heat oil over medium heat. Add onions, bell peppers,
carrots, scallions and garlic. Cook until softened,
about 2 min. Add broth, tomatoes, tomatillos and
roasted chiles. Bring to a boil, reduce heat to low
and add basil. Simmer ~10 minutes.
Dumplings:
In a saucepan, combine oil, salt, cumin and 1/2 cup
water and bring to boil. Sift in masa harina and stir
with a wooden spoon until the mixture pulls away from
the sides of the pan and no longer clings to spoon, 3
to 4 minutes. Stir in chile powder and remove from
heat. Beat in egg and egg white. Fold in corn. With
wet hands, form the dough into 16 dumplings. Spoon the
dumplings into the gently simmering soup and cook
until no longer doughy, 3 to 5 minutes. Add chicken
and simmer until heated through. Add salt and pepper
to taste.
Recipes
http://www.lilaguide.com/Groups/recipes
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