Chicken and Tamale Dumpling Soup

Chicken and Tamale Dumpling Soup

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.

Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
300 Calories

Recipe Instructions

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.
Chicken and Tamale Dumpling Soup

Ingredients

  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • 1 pinch ground black pepper
  • 2 tablespoons chili powder
  • 1 teaspoon chili powder
  • 1 tablespoon dried parsley
  • ½ teaspoon ground cumin
  • 1 medium onion, chopped
  • 1 tablespoon chopped garlic
  • 1 ½ pounds skinless, boneless chicken breast
  • 10 cups water, divided, or more as needed
  • 1 (12 ounce) can tomato paste
  • 8 cubes chicken bouillon, crushed
  • 1 cup masa flour

Categories

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