I created this recipe when I was craving chicken enchilada soup and chicken and dumplings at the same time. I decided to combine the ideas and used what was available in my pantry. My family and I were so pleased with the results. Serve with a bit of shredded cheese and sour cream as a garnish.
Ingredients
Soup
- 1 ½ pounds skinless, boneless chicken breast
- 10 cups water, divided, or more as needed
- 1 (12 ounce) can tomato paste
- 1 medium onion, chopped
- 8 cubes chicken bouillon, crushed
- 2 tablespoons chili powder
- 1 tablespoon chopped garlic
Tamale Dumplings
- 1 cup masa flour
- ½ cup all-purpose flour
- 1 tablespoon dried parsley
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 pinch ground black pepper
Directions
Step 1
Place chicken in a pot and add 8 cups water, or enough to cover; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate.
Step 2
Transfer cooking liquid and more water (enough so total liquid measures 10 cups) to a 6-quart Dutch oven. Add tomato paste, onion, bouillon cubes, chili powder, and garlic. Cook over medium-high heat until onion is translucent and liquid is almost boiling, 5 to 10 minutes.
Step 3
Meanwhile, cut chicken into bite-sized cubes. Grind enough chicken in a food processor to get 3 cups. Set aside ground chicken, and add remaining chicken cubes to the soup.
Step 4
Prepare dumplings: Ladle out a small amount of soup and let cool for a few minutes. Combine ground chicken, masa, all-purpose flour, parsley, chili powder, cumin, salt, and pepper in a bowl. Add a small amount of cooled soup at a time and mix by hand to form a soft dough. (You can also mix in a food processor.)
Step 5
Drop spoonfuls of dough into the hot soup. Cook, uncovered, until dumplings are cooked through, 8 to 10 minutes. They will be a bit on the dense side and will not puff up a lot like traditional dumplings.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 300 | |
% Daily Value * | |
Total Fat4g | 6% |
Saturated Fat1g | 5% |
Cholesterol59mg | 20% |
Sodium2267mg | 99% |
Total Carbohydrate38g | 14% |
Dietary Fiber7g | 24% |
Total Sugars8g | |
Protein29g | |
Vitamin C16mg | 81% |
Calcium102mg | 8% |
Iron5mg | 29% |
Potassium908mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this