Chicken Green Chile Soup With Tamale Dumplings Recipes

CHICKEN & GREEN CHILE SOUP WITH TAMALE DUMPLINGS

Steps:

• Soup: Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 min.
• Add broth, tomatoes, tomatillos and roasted chiles.
• Bring to a bo il, reduce heat to low and add basil.
• Simmer ~10 minutes.
• Dumplings: In a saucepan, combine oil, salt, cumin and 1/2 cup water and bring to boil.
• Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the sides of the pan and no longer clings to spoon, 3 to 4 minutes.
• Stir in chile powder and remove from heat. Beat in egg and egg white. Fold in corn.
• With wet hands, form the dough into 16 dumplings.
• Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes.
• Add chicken and simmer until heated through.
• Add salt and pepper to taste. (This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop.)

CHICKEN AND TAMALE DUMPLING SOUP

Steps:

• Place chicken in a pot and add 8 cups water, or enough to cover; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate.
• Transfer cooking liquid and more water (enough so total liquid measures 10 cups) to a 6-quart Dutch oven. Add tomato paste, onion, bouillon cubes, chili powder, and garlic. Cook over medium-high heat until onion is translucent and liquid is almost boiling, 5 to 10 minutes.
• Meanwhile, cut chicken into bite-sized cubes. Grind enough chicken in a food processor to get 3 cups. Set aside ground chicken, and add remaining chicken cubes to the soup.
• Prepare dumplings: Ladle out a small amount of soup and let cool for a few minutes. Combine ground chicken, masa, all-purpose flour, parsley, chili powder, cumin, salt, and pepper in a bowl. Add a small amount of cooled soup at a time and mix by hand to form a soft dough. (You can also mix in a food processor.)
• Drop spoonfuls of dough into the hot soup. Cook, uncovered, until dumplings are cooked through, 8 to 10 minutes. They will be a bit on the dense side and will not puff up a lot like traditional dumplings.

EXCELLENT GREEN CHILE CHICKEN SOUP

Steps:

• In a large pot, melt butter.
• Add flour and stir paste over medium heat.
• Add milk and chicken broth and whip to eliminate lumps.
• Bring to a boil and reduce heat to simmer.
• Add remaining ingredients.
• Stir well, cover and simmer for 30 minutes.

GREEN-CHILE CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
• Melt 4 tablespoons butter in a large pot over medium-high heat. Saute chiles 5 minutes. Add onion, carrots, celery, potato, thyme, and chili powder. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, corn, and 3 tablespoons cilantro. Season with salt and pepper.
• Meanwhile, whisk together remaining 1 1/3 cups flour, cornmeal, 3 tablespoons cilantro, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped cilantro and lemon wedges.