CHICKEN & GREEN CHILE SOUP WITH TAMALE DUMPLINGS
Make and share this Chicken & Green Chile Soup with Tamale Dumplings recipe from Food.com.
Provided by Tonkcats
Categories Chicken
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Soup: Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 min.
- Add broth, tomatoes, tomatillos and roasted chiles.
- Bring to a bo il, reduce heat to low and add basil.
- Simmer ~10 minutes.
- Dumplings: In a saucepan, combine oil, salt, cumin and 1/2 cup water and bring to boil.
- Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the sides of the pan and no longer clings to spoon, 3 to 4 minutes.
- Stir in chile powder and remove from heat. Beat in egg and egg white. Fold in corn.
- With wet hands, form the dough into 16 dumplings.
- Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes.
- Add chicken and simmer until heated through.
- Add salt and pepper to taste. (This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop.)
Nutrition Facts : Calories 135.9, Fat 6.7, SaturatedFat 0.9, Cholesterol 23.2, Sodium 642.5, Carbohydrate 13.5, Fiber 2.2, Sugar 4, Protein 6.3
CHICKEN AND TAMALE DUMPLING SOUP
I created this recipe when I was craving chicken enchilada soup and chicken and dumplings at the same time. I decided to combine the ideas and used what was available in my pantry. My family and I were so pleased with the results. Serve with a bit of shredded cheese and sour cream as a garnish.
Provided by farmgirl
Categories Chicken and Dumplings
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken in a pot and add 8 cups water, or enough to cover; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate.
- Transfer cooking liquid and more water (enough so total liquid measures 10 cups) to a 6-quart Dutch oven. Add tomato paste, onion, bouillon cubes, chili powder, and garlic. Cook over medium-high heat until onion is translucent and liquid is almost boiling, 5 to 10 minutes.
- Meanwhile, cut chicken into bite-sized cubes. Grind enough chicken in a food processor to get 3 cups. Set aside ground chicken, and add remaining chicken cubes to the soup.
- Prepare dumplings: Ladle out a small amount of soup and let cool for a few minutes. Combine ground chicken, masa, all-purpose flour, parsley, chili powder, cumin, salt, and pepper in a bowl. Add a small amount of cooled soup at a time and mix by hand to form a soft dough. (You can also mix in a food processor.)
- Drop spoonfuls of dough into the hot soup. Cook, uncovered, until dumplings are cooked through, 8 to 10 minutes. They will be a bit on the dense side and will not puff up a lot like traditional dumplings.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 38.4 g, Cholesterol 59.4 mg, Fat 4.3 g, Fiber 6.6 g, Protein 28.9 g, SaturatedFat 1 g, Sodium 2266.7 mg, Sugar 7.9 g
GREEN-CHILE CHICKEN AND DUMPLINGS
Poblano chiles and chili powder turn up the volume on this irresistible combination of pillowy cornmeal dumplings and rich chicken-and-vegetable stew in this family-friendly dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
- Melt 4 tablespoons butter in a large pot over medium-high heat. Saute chiles 5 minutes. Add onion, carrots, celery, potato, thyme, and chili powder. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, corn, and 3 tablespoons cilantro. Season with salt and pepper.
- Meanwhile, whisk together remaining 1 1/3 cups flour, cornmeal, 3 tablespoons cilantro, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped cilantro and lemon wedges.
EXCELLENT GREEN CHILE CHICKEN SOUP
Make and share this Excellent Green Chile Chicken Soup recipe from Food.com.
Provided by Bill From New Mexico
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, melt butter.
- Add flour and stir paste over medium heat.
- Add milk and chicken broth and whip to eliminate lumps.
- Bring to a boil and reduce heat to simmer.
- Add remaining ingredients.
- Stir well, cover and simmer for 30 minutes.
Nutrition Facts : Calories 269.1, Fat 19.2, SaturatedFat 11.8, Cholesterol 52.1, Sodium 531.6, Carbohydrate 17.4, Fiber 0.6, Sugar 1.1, Protein 7.1
GREEN CHILE CHICKEN SOUP
One of our favorites. A spicy, tasty soup. If you like, you can add 1 cooked potato cut into pieces at the end before serving. The more chiles you use, the spicier the soup!
Provided by Ann
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer.
- Add the chicken. Add the chopped green chiles, salt, pepper and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 16.4 g, Cholesterol 88.2 mg, Fat 23.5 g, Fiber 0.6 g, Protein 17.3 g, SaturatedFat 12.5 g, Sodium 313.9 mg, Sugar 4.3 g
GREEN CHILE CHICKEN TAMALES (TAMALES CON SALSA VERDE Y POLLO)
Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.
Categories Mixer Chicken Broil Steam Cinco de Mayo Buffet Hot Pepper Spring Tomatillo Cilantro Hominy/Cornmeal/Masa Bon Appétit
Yield Makes about 26
Number Of Ingredients 15
Steps:
- For filling:
- Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
- Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
- For dough:
- Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
- Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.
- Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)
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