Chicken and Masa Dumpling Soup

Prep Time: 25 min Cook Time: 40 min Makes: 4 servings

Ingredients

• SOUP
• 1 tablespoon Crisco® Pure Corn Oil
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 2 (14 1/2 oz.) cans reduced-sodium chicken broth
• 1 (10 oz.) can tomatoes and chiles (like Rotel), undrained
• 1 (4 oz.) can chopped green chili peppers, drained
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon ground cumin
• 2 cups chopped, cooked chicken
• 2 tablespoons snipped fresh cilantro
• DUMPLINGS
• 1 1/2 cups corn masa flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons butter, softened
• 1 1/4 cups reduced-sodium chicken broth
• 3 tablespoons chopped cilantro
• 1/4 cup sour cream

Preparation Directions

1. 1.
   For soup: HEAT oil in large saucepan over medium heat. Add onion and garlic, cooking and stirring, until tender. Add chicken broth, tomatoes, chili peppers, oregano and cumin. Bring to a boil. Reduce heat and simmer 15 minutes. Stir in chicken and cilantro.
2. 2.
   For dumplings: COMBINE masa flour, baking powder and salt in medium bowl. Add softened butter, gently mixing to combine. Stir in chicken broth and cilantro to make a soft dough. Divide into 16 dumplings using a rounded tablespoon. Shape, by hand, into balls.
3. 3.
   DROP dumplings into soup. Heat to boiling. Cover and simmer 10 minutes or until dumplings are cooked through. Serve with a dollop of sour cream, if desired.