Rate this recipe!
| Servings |
Ingredients
For the Soup:
- 4 cups chicken broth
- 1 28ounce can green enchilada sauce
- 2 15 ounce cans black beans, drained and rinsed
- 3 large boneless, skinless chicken breasts
- 3 Hatch chiles, charred, skinned and diced
- 2 ears corn, charred and shaved off the cob (or 1 can of corn)
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
For the Dumplings:
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 egg
- 1/3 cup milk
- 1 tablespoon unsalted butter, melted
- 1/2 cup corn
Ingredients For the Soup:
For the Dumplings:
| Rate this recipe! |
Instructions
For the Soup:
- Into a large pot, combine chicken broth, green enchilada sauce, black beans, chicken, corn and diced chiles. Stir to combine and then add cumin, garlic powder, chili powder, onion powder and salt. Stir, and bring to a boil. Cover and let simmer for 10 minutes. Prepare cornmeal dumplings.
For the Dumplings:
- In a bowl, stir together the cornmeal, flour, baking powder, salt, and sugar. Add egg, milk and butter and stir to combine. Drop the batter by heaping tablespoons into the slowly simmering soup. Cover and cook for 15 minutes. Spoon the stew into bowls and top each serving with dumplings and your favorite toppings. Serve immediately.
Share this Recipe
