Mexican Tomato-Bean Soup with Corn Dumplings

By dashy_65

Ingredients

• For the dumplings:
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons hot chili powder
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup water
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 15.5 ounce can garbanzo beans, rinsed and drained
• 14.5 ounce can fire-roasted diced tomatoes
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime juice
• 1 ounce feta cheese
• 1/3 cup corn meal
• 1/8 teaspoon salt
• 3 tablespoons hot water
• 1 teaspoon olive oil

Details

Servings 4

Preparation

Step 1

In a Dutch oven, heat oil over medium-high heat. Add onion and cook until tender, about 4 minutes. Stir in chili powders and garlic - cook until fragrant, about 1 minute. Pour in broth, water, oregano, salt, pepper, garbanzo beans and tomatoes - bring mixture to a boil. Cover, reduce heat and simmer for 20 minutes.

To make the dumplings:
In a small bowl, stir together corn meal and salt. Add hot water and oil - stir just until the dough comes together. Evenly divide the mixture into 24 tiny balls (about the size of the beans) - if you want, you can make these a little bigger as it is tedious to get 24 out of this small portion of dough. Add dumplings to the soup and cook until they begin to float - about 3-5 minutes. Stir in chopped cilantro and lime juice right before serving. Top each portion with about 1 tablespoon of the feta cheese once portioned out.

Try cutting dumplings in half first time you make it.

215 cal, 5.5g fat, 36.2g carb, 6.2g fiber, 709mg sodium