Aztec Onion Lime Soup with Corn Dumplings
Dive into a bowl of bold and vibrant flavors with this Aztec Onion Lime Soup with Corn Dumplings, a comforting yet zesty fusion of tradition and innovation. Tender, golden caramelized onions form the rich, savory base of this soup, while fresh lime juice, earthy spices like cumin and chili powder, and a sprinkle of cilantro add a bright, tangy kick. The pièce de résistance? Light, fluffy masa harina-based corn dumplings studded with sweet corn kernels, which cook directly in the simmering broth for a hearty, satisfying bite. This aromatic soup is easy to prepare in under an hour and pairs wonderfully with garnishes like diced avocado, crushed tortilla chips, or extra cilantro for added texture and flavor. Perfect as a warming dinner or a unique centerpiece for your next gathering, this Aztec-inspired dish is a celebration of vibrant Mexican flavors that will leave you craving more.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 4 cups White onions, thinly sliced
- 4 Garlic cloves, minced
- 6 cups Vegetable broth
- 0.25 cup Fresh lime juice
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 1 teaspoon Kosher salt
- 0.25 cup Fresh cilantro, chopped (plus extra for garnish)
- 1 cup Masa harina (corn flour)
- 0.5 cup Water, for dumpling dough
- 0.25 teaspoon Baking powder
- 2 tablespoons Unsalted butter, softened
- 0.5 cup Fresh corn kernels
- 1 Avocado, diced (optional garnish)
- 0.5 cup Tortilla chips, crushed (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the thinly sliced onions and cook, stirring frequently, for about 10 minutes until they are soft and golden brown.
Add the minced garlic and cook for 1 more minute until fragrant.
Pour in the vegetable broth and stir in the lime juice, ground cumin, chili powder, and kosher salt. Simmer gently on low heat while preparing the dumpling dough.
To make the corn dumpling dough, combine the masa harina, baking powder, and a pinch of salt in a medium bowl. Add the softened butter and water, mixing until a soft dough forms.
Fold the fresh corn kernels into the dumpling dough. Roll the dough into small, bite-sized balls (about 1 tablespoon each) and set aside.
Carefully drop the dumplings into the simmering soup. Cover the pot and let the dumplings cook for about 8-10 minutes until they float to the top and are cooked through.
Stir in the chopped cilantro into the soup and adjust seasoning with additional salt or lime juice, if needed.
Ladle the soup into bowls, ensuring each serving has a generous portion of dumplings, and top with optional garnishes like diced avocado, crushed tortilla chips, and extra chopped cilantro.
Serve immediately and enjoy the bold flavors of this Aztec-inspired dish!
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 740 mg | 32% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 0.9 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 508 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
