About
If you're looking to have a stand-up soup game, this Sumptuous Southwest Soup is a superb strategy for getting you there! When bowls get filled with this tomato-y broth swimming with tender veggies, juicy shredded chicken, and a little spicy kick, everyone's taste buds will certainly be shocked in the best of ways. What really raises the bar are the homemade, buttery cornmeal dumplings swirling around that'll have eyebrows raising and voices cheering! So, go ahead and make Sumptuous Southwest Soup, because no other soup has ever been this impressive!
Ingredients
- For the cornmeal dumplings:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted
- For the soup:
- 2 tablespoons canola oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- cayenne, to taste
- salt, to taste
- black pepper, to taste
- 1/2 cup masa harina
- 5 cups chicken broth
- 2 (10-ounce) cans red enchilada sauce
- 2 cups frozen corn
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (14-ounce) can diced tomatoes, drained
- 1 (4-ounce) can diced green chiles, drained
- 2 cups chicken breast, boneless and skinless, cooked and shredded
- Optional toppings:
- microgreens, to taste
- sour cream, to taste
- cheddar cheese, to taste, shredded
- avocado, to taste, diced
Directions
Step 1 -In a medium bowl, whisk the flour, the cornmeal, the sugar, the baking powder, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper together.
Step 2 -Stir the buttermilk and the butter into the flour mixture.
Step 3 -Let the dumpling dough stand at room temperature, about 1 hour.
Step 4 -Roll the dumpling dough into 1 tablespoon-sized balls and place them on a parchment-paper-lined plate.
Step 5 -Cover the plate with plastic wrap and refrigerate the dumplings until ready to use.
Step 6 -In a large Dutch oven over medium heat, add the oil.
Step 7 -Add the onions to the hot oil and cook until they are tender, about 6 minutes.
Step 8 -Add the garlic to the onions and cook, while stirring, about 1 minute.
Step 9 -Stir the cumin, the chili powder, the cayenne, the extra salt, and the extra pepper into the onion-garlic mixture and cook, about 1 minute.
Step 10 -Stir the masa harina into the onion mixture and cook, about 2 minutes.
Step 11 -Stir the chicken broth and the red enchilada sauce into the onion mixture and bring it to a boil.
Step 12 -Reduce the heat to a simmer and add the corn, the black beans, the diced tomatoes, the green chiles, and the shredded chicken breast to the soup mixture.
Step 13 -Allow the soup to simmer, about 10 minutes.
Step 14 -Add the dumplings to the soup and reduce the heat to low.
Step 15 -Cover the Dutch oven and cook the soup until the dumplings are tender, about 25-30 minutes.
Step 16 -Serve the soup with your favorite toppings.
