Mexican Bean Soup With Polenta Dumplings Recipe

Name: Mexican Bean Soup With Polenta Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 1 lb ground chicken; 1 oz taco seasoning mix; 1 None large onion, finely chopped; 2 cloves garlic, minced; 2 stalks celery, finely chopped; 2 (15 oz) cans diced tomatoes; 2 None chicken bouillon cubes, crushed; 3/4 cup self-rising flour; 1 oz instant polenta; 3 tbsp butter, chopped; 1 None egg, lightly beaten; 1 oz Mexican cheese, grated; 1 tbsp milk; 1 (13.5 oz) can red kidney beans, rinsed; 1 1/4 cups fresh cilantro, coarsely chopped

Servings: persons

2 tbsp vegetable oil
1 lb ground chicken
1 oz taco seasoning mix
1 None large onion, finely chopped
2 cloves garlic, minced
2 stalks celery, finely chopped
2 (15 oz) cans diced tomatoes
2 None chicken bouillon cubes, crushed
3/4 cup self-rising flour
1 oz instant polenta
3 tbsp butter, chopped
1 None egg, lightly beaten
1 oz Mexican cheese, grated
1 tbsp milk
1 (13.5 oz) can red kidney beans, rinsed
1 1/4 cups fresh cilantro, coarsely chopped

1
Heat 1 tbsp oil in a large pot over medium heat. Add ground chicken and cook for 3-4 mins or until browned. Add seasoning mix and cook, stirring, 1-2 mins, or until combined. Set aside.
2
Add remaining oil and cook onion, garlic and celery for 3-4 mins, or until onion softens. Add tomato, crushed bouillon cubes and 6 cups water. Bring to a boil then reduce heat and simmer, uncovered, for 10 mins. Remove from heat and let cool slightly. Puree until smooth, working in batches if necessary. Transfer to a clean pot.
3
Meanwhile, place flour, polenta and a pinch of salt in a medium bowl. Cut in butter to make fine crumbs. Add egg, cheese and enough milk to form a sticky dough.
4
Bring soup to a boil over medium heat. Reduce heat, add ground chicken and beans. Carefully drop spoonfuls of dumpling mixture into soup. Simmer, covered, for 15 mins, or until dumplings are cooked. Serve sprinkled with fresh cilantro.

638

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 16 ingredients. The key ingredients include: 2 tbsp vegetable oil, 1 lb ground chicken, 1 oz taco seasoning mix, 1 None large onion, finely chopped, and more.

Yes, Mexican Bean Soup With Polenta 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!

Mexican Bean Soup With Polenta Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions