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poblano chiles canola oil onion red bell pepper carrot scallions garlic chicken broth tomatoes fresh basil chicken salt canola oil salt cumin masa harina chile powder egg egg white corn kernels
Viewed: 75 - Published at: 2 years agoIngredients
- 2 poblano chiles, roasted, peeled and chopped
- 2 teaspoons canola oil
- 1 onion, chopped
- 1 red bell pepper, seeded and diced
- 1 carrot, chopped
- 6 scallions, finely sliced (3/4 cup)
- 3 cloves garlic, very finely chopped
- 5 cups chicken broth
- 2 tomatoes, peeled, seeded and chopped, or 1 cup canned tomato
- 5 tomatillos, husked, rinsed and diced (optional)
- 1 tablespoon fresh basil, chopped
- 1 cup chicken, cooked, shredded
- to taste salt and black pepper, freshly ground
- Dumplings:
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon cumin, ground
- 1/2 cup masa harina
- 1/2 teaspoon pure chile powder, ground
- 1 large egg
- 1 large egg white
- 1/4 cup fresh corn kernels, cooked or 1/4 cup frozen corn kernels, thawed and cooked
Method
- Soup: Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 min.
- Add broth, tomatoes, tomatillos and roasted chiles.
- Bring to a bo il, reduce heat to low and add basil.
- Simmer ~10 minutes.
- Dumplings: In a saucepan, combine oil, salt, cumin and 1/2 cup water and bring to boil.
- Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the sides of the pan and no longer clings to spoon, 3 to 4 minutes.
- Stir in chile powder and remove from heat. Beat in egg and egg white. Fold in corn.
- With wet hands, form the dough into 16 dumplings.
- Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes.
- Add chicken and simmer until heated through.
- Add salt and pepper to taste. (This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop.)
