Chorizo Chicken Soup With Cilantro Lime Corn Meal Dumplings Recipes

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CILANTRO LIME CORN MEAL DUMPLINGS IN CHORIZO CHICKEN SOUP



Cilantro Lime Corn Meal Dumplings in Chorizo Chicken Soup image

Make and share this Cilantro Lime Corn Meal Dumplings in Chorizo Chicken Soup recipe from Food.com.

Provided by Pinay0618

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon oil
3/4 lb fresh chorizo sausage, casings removed
3/4 lb boneless skinless chicken breast, cut into 1/2-inch cubes
1 cup chopped onion
1/2 cup sliced celery
1 cup sliced carrot
1 poblano pepper, seeded, stemmed and diced
1 1/2 teaspoons salt
1 teaspoon minced garlic
2 tablespoons oil
1/4 cup all-purpose flour
1 (14 1/2 ounce) can fire roasted diced tomatoes or 1 (14 1/2 ounce) can regular diced tomatoes
6 cups low sodium chicken broth
1 (6 1/2 ounce) package Martha White yellow cornbread mix
2 teaspoons grated lime peel
2 tablespoons milk
1/2 cup sour cream
1/2 cup fresh cilantro, coarsely chopped
sour cream, chopped avocado, chopped cilantro, lime wedges

Steps:

  • HEAT 1 tablespoon oil in cast iron 5-quart fryer, over medium heat. Add chorizo and cook 2 to 3 minutes, using back of spoon to break into pieces. Add chicken. Cook 2 minutes. Add onion, celery, carrots, poblano pepper and salt and cook 3 to 4 minutes, stirring occasionally. Add garlic. Cook 1 minute. Add 2 tablespoons oil. Stir in flour. Cook 1 minute. Add tomatoes and chicken broth. Stir well, scraping bits off bottom of pan. Cover. Bring to a boil for 10 minutes. Uncover and simmer 15 to 20 minutes.
  • STIR together cornbread mix, lime peel, milk, sour cream and 1/2 cup cilantro in medium bowl. Mixture will be thick. Set aside 10 minutes to ensure liquid is absorbed into cornmeal. Drop by tablespoonfuls into simmering soup. Cover and cook 8 to 10 minutes, or until puffed and firm.
  • TO SERVE, spoon a couple dumplings into each bowl and ladle soup around dumplings. Garnish with sour cream, cilantro, avocado and/or a squeeze of lime juice.

Nutrition Facts : Calories 651.5, Fat 39.7, SaturatedFat 13.2, Cholesterol 97.6, Sodium 1717.8, Carbohydrate 39.2, Fiber 4.8, Sugar 11.4, Protein 35.3

MEXICAN CHORIZO AND CORN SOUP



Mexican Chorizo and Corn Soup image

This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. -Laura Davis, Chincoteague, Virginia

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

3/4 pound bulk fresh chorizo or spicy pork sausage
1 large onion, chopped
1 medium sweet red pepper, chopped
1 poblano pepper, seeded and chopped
3 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
3 cups frozen corn (about 16 ounces)
1/2 cup sour cream
Optional: Queso fresco and chopped fresh cilantro

Steps:

  • In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

Nutrition Facts : Calories 269 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 1063mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

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