Prep Time 25 min
Cook Time 40 Min
Servings 4
Difficulty Easy

Ingredients

  • SOUP
  • 1 tbsp. 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)
  • 1 (4 oz.) can chopped green chili peppers
  • 1 tsp. dried oregano, crushed
  • 1/2 tsp. ground cumin
  • 2 cups chopped, cooked chicken
  • 2 tbsps. snipped fresh cilantro
  • DUMPLINGS
  • 1 1/2 cups corn masa flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 4 tbsps. butter
  • 1 1/4 cups reduced-sodium chicken broth
  • 3 tbsps. chopped cilantro
  • 1/4 cup sour cream

Directions

  • Step 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.

  • Step 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.

  • Step 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.

Serving size
(1/4 of recipe)

  • Calories 510
  • Calories from Fat210g
  • Total Fat 24g
  • Saturated Fat 11g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 95mg
  • Sodium 540mg
  • Potassium 0mg
  • Total Carbohydrates 43g
  • Dietary Fiber 7g
  • Sugars 3g
  • Protein 33g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet