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.
Ingredients
- ½ pounds skinless, boneless chicken breast: 1 piece
- water: 10 cups (divided, or more if needed)
- tomato paste: 1 can (12 ounce can)
- medium onion: 1 piece (chopped)
- cubes chicken bouillon: 8 piece (crushed)
- chili powder: 2 Tbsp
- garlic: 1 Tbsp (chopped)
- masa flour: 1 cup
- all-purpose flour: 0.5 cup
- parsley: 1 Tbsp (dried)
- chili powder: 1 tsp
- ground cumin: 0.5 tsp
- salt: 0.5 tsp
- pinch ground black pepper: 1 piece
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.)
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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.
