Cilantro Lime Corn Meal Dumplings in Chorizo Chicken Soup
Dive into bold, comforting flavors with this recipe for Cilantro Lime Corn Meal Dumplings in Chorizo Chicken Soup, a hearty dish that’s perfect for any season. This one-pot wonder combines smoky chorizo, tender chicken, and aromatic vegetables simmered in a richly spiced broth infused with cumin and smoked paprika. The real showstoppers are the fluffy cornmeal dumplings, brightened with fresh cilantro and a zing of lime zest, which gently cook to perfection in the flavorful soup. Garnished with fresh cilantro and served with lime wedges, this unique fusion of Southwestern and homestyle flavors makes for a satisfying meal that’s as vibrant as it is comforting. Ready in just over an hour, it’s a savory masterpiece that will keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 8 ounces Chorizo sausage
- 1 pound Boneless, skinless chicken thighs
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrot, diced
- 2 Celery stalks, diced
- 6 cups Chicken broth
- 14 ounces Canned diced tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 tablespoons Fresh cilantro, finely chopped (for dumplings)
- 1 teaspoon Lime zest (for dumplings)
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1.25 teaspoons Salt
- 0.5 cup Whole milk
- 1 Large egg
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 Lime wedges (for serving)
Instructions
Heat a large Dutch oven or soup pot over medium heat. Remove the casing from the chorizo and crumble the sausage into the pot. Sauté until browned and cooked through, about 5-7 minutes. Transfer chorizo to a plate lined with paper towels, leaving the rendered fat in the pot.
Cut chicken thighs into bite-sized pieces and season lightly with salt and pepper. Add to the pot and sear in the chorizo fat until lightly browned on both sides, about 5 minutes. Remove and set aside with the chorizo.
Add diced onion, garlic, carrot, and celery to the pot. Sauté until vegetables are softened, about 5 minutes.
Stir in the ground cumin and smoked paprika, cooking for 1 minute to toast the spices.
Pour in chicken broth and diced tomatoes (with their juices). Bring to a boil, then reduce to a simmer.
Return the cooked chicken and chorizo to the pot. Cover and simmer for 15 minutes while preparing the dumpling batter.
In a medium bowl, whisk together cornmeal, all-purpose flour, baking powder, and 1 teaspoon of salt. Add finely chopped cilantro and lime zest, mixing well.
In a small bowl, whisk together milk, egg, and vegetable oil. Pour wet ingredients into the dry ingredients and gently mix until a thick batter forms. Do not overmix.
Using a tablespoon, drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and let the dumplings cook for 15-18 minutes, or until they are puffed and cooked through.
Taste the soup and adjust seasoning with salt if needed.
Ladle the soup into bowls, ensuring each serving gets a few dumplings. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
4056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.5 g | 262% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 12072 mg | 525% | |
| Total Carbohydrate | 309.8 g | 113% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 36.1 g | ||
| Protein | 239.3 g | 479% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 699 mg | 54% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 4899 mg | 104% | |
*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.
