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Southwestern Chicken Soup with Cornmeal Dumplings

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Southwestern chicken soup with cornmeal dumplings is a fun take on traditional chicken soup and dumpling with a spicy twist!

Southwestern chicken soup with cornmeal dumplings is a fun take on traditional chicken soup and dumplings…with a spicy twist!

Southwestern chicken soup with cornmeal dumplings is a fun take on traditional chicken soup and dumpling with a spicy twist!


Beer

I could think of no better pairing for this chicken soup than an IPA. I love IPAs with southwestern and Mexican-inspired foods. They pair so well with the spiciness and really highlight the bold flavors. I prefer a single-hopped IPA for this dish, but any great IPA will do just fine.

Dinner

For the dinner pairings for this recipe, I would start with this soup as an appetizer. It’s the perfect way to start a southwestern/Mexican-inspired dinner. My second course would be a simple dinner recipe of 30 minutes chicken enchilada pasta bake. This recipe is so simple, but packs some bold flavors. I would end this three course dinner with my dulce de leche brownies. I can’t think of a better three course meal! This one has a ton of pizazz without forcing you to spend hours in the kitchen. Dinner can be on the table quickly, leaving you more time to enjoy your evening!


Southwestern chicken soup with cornmeal dumplings is a fun take on traditional chicken soup and dumpling with a spicy twist!

 

Southwestern chicken soup with cornmeal dumplings is a fun take on traditional chicken soup and dumpling with a spicy twist!

Southwestern Chicken Soup with Cornmeal Dumplings

Servings:

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients
  

Cornmeal Dumplings

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup buttermilk
  • 2 tablespoons unsalted butter melted

Southwestern Chicken Soup

  • 2 tablespoons canola oil
  • 1 medium yellow onion diced
  • 3 cloves of garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • pinch of cayenne
  • salt and black pepper
  • 1/2 cup masa harina
  • 5 cups chicken broth
  • 2 10- ounce cans red enchilada sauce
  • 2 cups frozen corn
  • 1 14- ounce can black beans
  • 1 14- ounce can diced tomatoes drained
  • 1 4- ounce can diced green chilies
  • 2 cups shredded chicken breast full-cooked
  • Optional Garnish: micro greens sour cream, shredded cheddar cheese, diced avocado

Instructions
 

Cornmeal Dumplings

  • First, prepare your cornmeal dumplings. Line a large plate with parchment paper. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and black pepper. Stir in the buttermilk and butter. Let stand for an hour at room temperature. Roll the dough into 1 tablespoon-sized balls and place them on the prepared plate. Cover the dumplings with plastic wrap and refrigerate until you are ready to use.

Southwestern Chicken Soup

  • Heat the oil in a large dutch oven set over medium heat. Add the onion and cook until tender, about 6 minutes. Add the garlic and stir. Cook for an additional 1 minute. Stir in the cumin, chili powder, cayenne pepper, and a dash of salt and black pepper. Cook for an additional 1 minute. Stir in the masa harina and cook for 2 more minutes.
  • Stir in the chicken broth and red enchilada sauce. Bring to a boil and then lower the heat to a simmer. Add the corn, black beans, diced tomatoes, green chilies, and chicken breast. Simmer the soup for 10 more minutes.
  • Add the dumplings to the soup and lower the heat to low. Cover and cook until the dumplings are tender, about 25-30 minutes. Keep the soup warm until you are ready to serve.
  • Serve the southwestern soup with cornmeal dumplings and optional garnishes. Enjoy!

Notes

Alternatively, you may add the cornmeal dumplings as you heat the soup. For example, if you are only serving a couple of servings, don't add all of the dumplings. Just add enough for each serving. If you are interested in reheating the soup at a later date, this will keep the dumplings from getting mushy. When reheating the soup, just add the dumplings as you normally would. The dumplings will keep in the fridge for 3-4 days.

Southwestern chicken soup with cornmeal dumplings is a fun take on traditional chicken soup and dumpling with a spicy twist!

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Justine

Justine

I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.

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