Chicken Green Pepper Soup with Tamale Dough Recipe
This chicken green pepper soup recipe; It is prepared with roasted poblano peppers, chicken broth and tomatoes. Small pieces of tamale-style dough made with masa harina are added on top. The ingredients are practical, the how-to steps are clear; You boil it over low heat and continue until the dough is cooked.
Ingredients
1. For soup
2. 1/2 cup masa harina
Step-by-Step Method
Prepare the peppers
Roast the poblano peppers on the stove or in the oven. Peel them, remove the seeds and chop them into thin strips.
Saute the vegetables
Heat 2 tablespoons of oil in a large pot. Sauté the onion, red pepper and carrot for 5–6 minutes until softened.
Add flavoring
Add spring onion and garlic and stir for 1 minute until fragrant. You can add up to 2 tablespoons of extra oil if necessary.
Boil the soup
Add the chicken broth, fresh tomatoes and canned tomatoes into the pot. Add roasted poblano peppers; Bring to a boil over medium heat.
Season and add the chicken
Add salt, cumin, basil and cooked chicken. Reduce the heat and boil gently for 15 minutes; Let the flavors come together.
Mix the tamale dough
In a bowl, combine masa harina, 1/2 egg, and fresh corn. Add water little by little and obtain a soft dough that can be taken with a spoon.
Drop the dough into the soup
While the soup is boiling low, take small pieces of dough and drop them into the pot. Add frozen corn on top.
Cook and serve
Cover the pot and cook for 10–12 minutes; As the dough swells and cooks, the soup thickens. Serve hot.