Chicken soup with corn dumplings
Description
Perfect for lunch. Serve this soup with sour cream, diced avocado, chopped red onion, salsa, shredded Monterey Jack cheese, or cilantro. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. Preheat the oven to 190 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle chicken breasts with 1 tablespoon of olive oil, then sprinkle a small amount of the spice mixture on both sides. Set aside the remaining spice mixture.
- 2
Step 2
2. Place the chicken breasts on a baking sheet. Bake for 20-25 minutes, until the meat is cooked through. Shred the meat into small pieces and set aside.
- 3
Step 3
3. Heat 1 tablespoon of olive oil in a pot over medium heat. Add onion, red pepper, green pepper, and minced garlic. Stir and add the remaining spice mixture. Mix well, then add the chicken pieces and stir.
- 4
Step 4
4. Pour in the chicken broth, add the tomatoes, tomato paste, water, and beans. Bring to a boil, then reduce the heat. Simmer gently for 45 minutes.
- 5
Step 5
5. Mix the corn flour with a small amount of water. Pour it into the soup, then simmer over low heat for another 30 minutes. Add spices and salt if necessary.
- 6
Step 6
6. Turn off the heat and let stand for 15–20 minutes before serving. Five minutes before serving, gently stir the chopped corn tortillas into the soup. Serve the soup with any of the suggested side dishes.