Chicken & Green Chile Soup With Tamale Dumplings

Name: Chicken & Green Chile Soup With Tamale Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Soup: Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 min.
2
Add broth, tomatoes, tomatillos and roasted chiles.
3
Bring to a bo il, reduce heat to low and add basil.
4
Simmer ~10 minutes.
5
Dumplings: In a saucepan, combine oil, salt, cumin and 1/2 cup water and bring to boil.
6
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.
7
Stir in chile powder and remove from heat. Beat in egg and egg white. Fold in corn.
8
With wet hands, form the dough into 16 dumplings.
9
Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes.
10
Add chicken and simmer until heated through.
11
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.)

810

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 poblano chiles, roasted, peeled and chopped, 2 teaspoons canola oil, 1 onion, chopped, 1 red bell pepper, seeded and diced, and more.

Yes, Chicken & Green Chile Soup With Tamale Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!