Mexican Tomato-Bean Soup With Corn Dumplings Recipe

Name: Mexican Tomato-Bean Soup With Corn Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup; 2 teaspoons olive oil; 1 cup onion, chopped; 1 tablespoon chili powder; 2 teaspoons bottled minced garlic; 2 cups vegetable broth; 1 cup water; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans); 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained; Dumplings; 1/3 cup masa harina or 1/3 cup cornmeal; 1/8 teaspoon salt; 3 tablespoons hot water; 1 teaspoon olive oil; Remaining Ingredients; 2 tablespoons fresh cilantro, chopped; 1 tablespoon fresh lime juice; 1/4 cup queso fresco or 1/4 cup cheddar cheese

Servings: persons

Soup
2 teaspoons olive oil
1 cup onion, chopped
1 tablespoon chili powder
2 teaspoons bottled minced garlic
2 cups vegetable broth
1 cup water
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
Dumplings
1/3 cup masa harina or 1/3 cup cornmeal
1/8 teaspoon salt
3 tablespoons hot water
1 teaspoon olive oil
Remaining Ingredients
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice
1/4 cup queso fresco or 1/4 cup cheddar cheese

1
To prepare soup, heat 2 teaspoons oil in a dutch oven over medium-high heat.
2
Add onion; saute 3 minutes or until tender.
3
Add chili powder and garlic; saute 30 seconds.
4
Add broth and next 6 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
5
To prepare dumplings, combine masa harina or cornmeal and 1/8 teaspoon salt in a bowl.
6
Add 3 tablespoons hot water and 1 teaspoon oil; stir until a soft dough forms (dough will be dry).
7
Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float.
8
Stir in cilantro and juice.
9
Ladle 1 cup soup into each of 4 bowls; top each serving with 1 tablespoon queso fresco.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: Soup, 2 teaspoons olive oil, 1 cup onion, chopped, 1 tablespoon chili powder, and more.

Yes, Mexican Tomato-Bean Soup With Corn 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.

Mexican Tomato-Bean Soup With Corn Dumplings

How did you like this recipe?

Frequently Asked Questions