Mexican Tomato-Bean Soup with Corn Dumplings

By dashy_65

Ingredients

• Dumplings:
• 2 t. olive oil
• 1 C. chopped onion
• 1 T. chili powder
• 2 t. bottled minced garlic
• 2 C. vegetable broth
• 1 C. water
• 1/2 t. dried oregano
• 1/4 t. black pepper
• 1 (15.5 oz) chickpeas, rinsed and drained
• 1 (14.5 oz) diced tomatoes (do not drain)
• 1/3 C. cornmeal
• 1/8 t. salt
• 3 T. hot water
• 1 t. olive oil
• Garnishes:
• 2 T chopped fresh cilantro
• 1 T. fresh lime juice
• 1/4 C. crumbled queso fresco or feta cheese

Preparation

Step 1

Heat 2 t. oil in Dutch oven. Add onion and saute 3 mins. or until tender. Add chili powder and garlic; saute 30 secs. Add broth and next 6 ingds. (thru tomatoes). Bring to a boil, reduce heat and simmer for 20 to 30 mins.

Combine the dumpling ingds in a bowl. Stir until a soft dough forms (will be dry). Shape into 15 to 24 small balls. Add dumplings to soup and cook uncovered 3 to 5 mins. or until dumplings float. If desired stir in cilantro and lime juice. Top with cheese.

215 cal, 5.5g fat, 7g protein, 709mg sodium