Mexican Tomato Bean Soup With Corn Dumplings Recette

This vibrant and flavorful Mexican Tomato Bean Soup with Corn Dumplings is a quick and easy weeknight meal! Inspired by a Cooking Light recipe, this recipe delivers a delicious taste with a simple preparation. We've tweaked the original to ensure perfectly cooked corn dumplings every time. Get ready to savor the rich tomato broth, hearty beans, and melt-in-your-mouth dumplings topped with creamy queso fresco. A true taste of Mexico in under 30 minutes!

Préparation 15 min

Cuisson 30 min

Calories 238.1 kcal

Protéines 15g

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Mexican Tomato Bean Soup With Corn Dumplings

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Mexican Tomato Bean Soup With Corn Dumplings

Olive Oil
1 medium onion, chopped
1 tablespoon chili powder
2 cloves garlic, minced
Vegetable Broth
Water
Dried Oregano
1/8 teaspoon salt
Pepper
Chickpeas
No Salt Added Diced Tomatoes
Masa Harina
3 tablespoons hot water
Fresh Cilantro
Fresh Lime Juice
1 tablespoon queso fresco per serving

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Comment préparer Mexican Tomato Bean Soup With Corn Dumplings

Heat 2 teaspoons of olive oil in a Dutch oven over medium-high heat.
Add 1 medium onion, chopped, and sauté for 3 minutes, or until tender.
Stir in 1 tablespoon chili powder and 2 cloves garlic, minced. Sauté for 30 seconds.
Add 4 cups vegetable broth, 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can kidney beans, rinsed and drained, 1 (15-ounce) can black beans, rinsed and drained, 1 cup corn kernels (fresh or frozen), and 1 teaspoon cumin.
Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
While the soup simmers, prepare the dumplings: In a medium bowl, combine 1 cup masa harina (or cornmeal) and 1/8 teaspoon salt.
Gradually add 3 tablespoons hot water and 1 teaspoon olive oil, stirring until a soft dough forms.
Divide the dough into 24 small balls.
Add the dumplings to the simmering soup.
Cook uncovered for 5-7 minutes, or until the dumplings float and are cooked through. (Add a little extra broth if needed to ensure dumplings cook properly).
Stir in 1/4 cup chopped fresh cilantro and the juice of 1/2 lime.
Ladle 1 cup of soup into each of 4 bowls.
Top each serving with 1 tablespoon of queso fresco.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

17g

Fat

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes The Americas Mexican Healthy Vegetarian Gluten Free One Pot Meals 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Soups Stews Beans Chick Peas Garbanzos

Questions fréquentes

Combien de temps faut-il pour préparer Mexican Tomato Bean Soup With Corn Dumplings ?

Mexican Tomato Bean Soup With Corn Dumplings prend environ 45 minutes du début à la fin — environ 15 minutes de préparation et 30 minutes de cuisson.

Combien de calories contient Mexican Tomato Bean Soup With Corn Dumplings ?

Mexican Tomato Bean Soup With Corn Dumplings contient environ 238.1 calories par portion, avec environ 15 g de protéines, 13 g de glucides et 8 g de lipides.

De quels ingrédients ai-je besoin pour Mexican Tomato Bean Soup With Corn Dumplings ?

Les principaux ingrédients de Mexican Tomato Bean Soup With Corn Dumplings sont Olive Oil, Onion, Chili Powder, Garlic, Vegetable Broth, Water. Consultez la liste complète avec les quantités ci-dessus.