Chicken and Tamale Dumpling Soup

1. 1

   Place the chicken in a pot and add 8 cups of water, or enough to cover; bring to a boil. Lower the heat to a simmer and cook until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Transfer the chicken to a plate.

2. 2

   Pour the cooking liquid and additional water (enough so the total liquid is 10 cups) into a 6-quart Dutch oven. Stir in the tomato paste, onion, bouillon cubes, chili powder, and garlic. Cook over medium-high heat until the onion is translucent and the liquid is nearly boiling, 5 to 10 minutes.

3. 3

   Meanwhile, cut the chicken into bite-sized cubes. Grind enough of the chicken in a food processor to make 3 cups. Set aside the ground chicken, and add the remaining chicken cubes to the soup.

4. 4

   Prepare the dumplings: Ladle out a small amount of soup and let it cool for a few minutes. In a bowl, combine the ground chicken, masa, all-purpose flour, parsley, chili powder, cumin, salt, and pepper. Add a small amount of the cooled soup at a time and mix by hand to form a soft dough. (You can also mix this in a food processor.)

5. 5

   Drop spoonfuls of the dough into the hot soup. Cook, uncovered, until the dumplings are cooked through, 8 to 10 minutes. They will be somewhat dense and will not puff up much like traditional dumplings.

• Calories 378.18 kcal Moderate
• Protein 32.63 g Good Source
• Carbs 58.05 g Moderate
• Total Fat 2.78 g Low Source
• Saturated Fat 0.19 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 70.31 mg High
• Sodium 338.67 mg Moderate
• Fiber 12.9 g Good Source
• Sugar 24.15 g High
• Added Sugar 16.57 g High
• Calcium 78.72 mg Low Source
• Iron 5.31 mg Good Source
• Potassium 928.99 mg Moderate
• Vitamin A 48.75 mcg_rae Low Source
• Vitamin C 18.78 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅