Southwestern Chicken Soup with Cornmeal Dumplings

• Meat

  • 2 cups Chicken breast

• Produce

  • 1 14-ounce can Black beans
  • 2 cups Corn, frozen
  • 3 cloves Garlic
  • 1 4-ounce can Green chilies
  • 1 14-ounce can Tomatoes
  • 1 Yellow onion, medium

• Canned Goods

  • 5 cups Chicken broth

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Black pepper
  • 1 pinch Cayenne
  • 1 tsp Chili powder
  • 1 cup Cornmeal, yellow
  • 1 tsp Kosher salt
  • 1/2 cup Masa harina
  • 1 Salt and black pepper
  • 2 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Canola oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Buttermilk

• Prepared

  • 2 10-ounce cans Enchilada sauce, red

Found on cookingandbeer.com

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk
• 2 tablespoons unsalted butter, melted
• 2 tablespoons canola oil
• 1 medium yellow onion, diced
• 3 cloves of garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• pinch of cayenne
• salt and black pepper
• 1/2 cup masa harina
• 5 cups chicken broth
• 2 10-ounce cans red enchilada sauce
• 2 cups frozen corn
• 1 14-ounce can black beans
• 1 14-ounce can diced tomatoes, drained
• 1 4-ounce can diced green chilies
• 2 cups shredded chicken breast (full-cooked)
• Optional Garnish: micro greens, sour cream, shredded cheddar cheese, diced avocado

Directions

• First, prepare your cornmeal dumplings. Line a large plate with parchment paper. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and black pepper. Stir in the buttermilk and butter. Let stand for an hour at room temperature. Roll the dough into 1 tablespoon-sized balls and place them on the prepared plate. Cover the dumplings with plastic wrap and refrigerate until you are ready to use.
• Heat the oil in a large dutch oven set over medium heat. Add the onion and cook until tender, about 6 minutes. Add the garlic and stir. Cook for an additional 1 minute. Stir in the cumin, chili powder, cayenne pepper, and a dash of salt and black pepper. Cook for an additional 1 minute. Stir in the masa harina and cook for 2 more minutes.
• Stir in the chicken broth and red enchilada sauce. Bring to a boil and then lower the heat to a simmer. Add the corn, black beans, diced tomatoes, green chilies, and chicken breast. Simmer the soup for 10 more minutes.
• Add the dumplings to the soup and lower the heat to low. Cover and cook until the dumplings are tender, about 25-30 minutes. Keep the soup warm until you are ready to serve.
• Serve the southwestern soup with cornmeal dumplings and optional garnishes. Enjoy!