Chicken Enchilada Soup with Cornmeal Dumplings
| | Chicken Enchilada Soup with Cornmeal Dumplings |
Ingredients
For the Soup:
- 4cups chicken broth
- 128ounce can green enchilada sauce
- 215 ounce cans black beans, drained and rinsed
- 3 large boneless, skinless chicken breasts
- 3 Hatch chiles, charred, skinned and diced
- 2ears corn, charred and shaved off the cob(or 1 can of corn)
- 1 1/2teaspoons cumin
- 1 1/2teaspoons garlic powder
- 1teaspoon chili powder
- 1teaspoon onion powder
- 1/2teaspoon salt
Soup Toppings:
For the Dumplings:
- 1/2cup yellow cornmeal
- 1/2cup all-purpose flour
- 2teaspoons baking powder
- 1/2teaspoon salt
- 1/2teaspoon sugar
- 1 egg
- 1/3cup milk
- 1tablespoon unsalted butter, melted
- 1/2cup corn
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.