Chicken & Green Chile Soup with Tamale Dumplings Recipe
This chicken and green chile soup recipe uses roasted poblano chiles, chicken broth, and tomatoes for a cozy one-pot base. Little tamale-style dumplings made with masa harina are dropped right into the simmering soup. The malzemeleri are simple and the nasıl yapılır steps keep it easy: simmer gently and cook until the dumplings puff up.
Ingredients
1. For the soup
2. For the tamale dumplings
Step-by-Step Method
Roast the chiles
Roast the poblano chiles over a burner or under the broiler until blistered. Peel, remove seeds, and slice thinly.
Sauté the vegetables
Heat 2 tablespoons oil in a large pot. Cook onion, red bell pepper, and carrot for 5–6 minutes, stirring until softened.
Build the base
Add scallions and garlic; cook for 1 minute so they smell fragrant. If the pot looks dry, add a little more oil.
Simmer the soup
Pour in chicken broth, fresh tomatoes, and canned tomatoes. Stir in the roasted poblanos and bring to a gentle boil.
Season and add chicken
Mix in salt, cumin, basil, and the cooked chicken. Reduce heat and simmer for about 15 minutes so flavors meld.
Mix the dumpling dough
In a bowl, combine masa harina, half an egg, and fresh corn. Add water gradually until you get a soft, spoonable dough.
Drop in dumplings and corn
With the soup gently bubbling, drop small spoonfuls of dough into the pot. Add the frozen corn and keep it at a low simmer.
Cook through and serve
Cover and cook 10–12 minutes, until dumplings puff and set and the soup lightly thickens. Serve hot.