Chicken Green Chile Soup with Tamale Dumplings
Warm up your soul with this hearty and flavorful Chicken Green Chile Soup with Tamale Dumplings, a unique twist on comfort food that combines the zesty flavors of the Southwest with the beloved texture of tamales. This one-pot wonder starts with tender shredded chicken simmered in a fragrant broth infused with roasted green chiles, fire-roasted tomatoes, and smoky spices like cumin and paprika, creating an irresistible base. The real star of the show is the tamale-inspired masa dumplings, which cook right in the soup to soak up all the savory goodness. Topped with fresh cilantro and a squeeze of lime, this dish offers a perfect balance of spicy, savory, and citrusy notes. Ideal for cozy family dinners or entertaining guests, this recipe is a must-try for fans of Mexican-inspired cuisine and comfort food alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 pieces boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 cup roasted green chiles, diced (mild or spicy)
- 1 15-ounce can diced tomatoes
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 cup masa harina
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1 cup chicken broth, for dumplings
- 0.25 cup chopped fresh cilantro, for garnish
- 1 lime lime wedges, for serving
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chicken breasts to the pot, then pour in the chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred using two forks. Set aside.
Add the diced green chiles, diced tomatoes, cumin, oregano, and smoked paprika to the broth. Stir to combine.
Return the shredded chicken to the pot. Simmer for another 10 minutes to let the flavors meld.
While the soup simmers, prepare the tamale dumplings. In a mixing bowl, combine the masa harina, baking powder, and salt. Stir in the melted butter and 1 cup of chicken broth to form a soft dough.
Using your hands, roll the dough into small balls (about 1-inch in diameter).
Carefully drop the dumplings into the simmering soup. Cover and cook for 15 minutes, or until the dumplings are cooked through and puffed up.
Serve the soup hot, garnished with fresh cilantro and accompanied by lime wedges.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.8 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 728 mg | 15% | |
*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.
