Spicy Chicken Soup

This spicy chicken soup is perfect for late winter with it’s comforting flavors, sweet bites of corn and perfectly textured dumplings.

Preparation: 1 hour

Makes: 6-8 servings

Ingredients:

For the Soup

• 5 cups chicken broth

• 4 tablespoons butter

• 3 tablespoons olive oil

• 1 onion, diced

• 4 stalks celery, diced

• 1 jalapeno, diced (seeded if you want it less spicy)

• 5 cloves garlic, grated on a microplane

• Kosher salt

• 1 teaspoon chipotle chili powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon paprika

• 1/2 teaspoon ground cumin

• 1/4 teaspoon dried oregano

• 1/4 cup chili en adobo

• 1/3 cup all purpose flour

• 16 ounces shredded chicken

• 1/2 cup frozen corn

• 3 scallions thinly sliced

• 1/2 cup cilantro, chopped

For the Dumplings:

• 1 1/4 cup all purpose flour

• 1/2 cup masa harina

• 1 1/2 teaspoon baking powder

• 3/4 teaspoon kosher salt

• Fresh ground pepper

• 3 tablespoons minced cilantro

• 3 tablespoons minced scallions

• 1/4 cup frozen corn

• 1 cup whole milk, at room temperature

• 3 tablespoon butter, melted

Optional Garnishes:

• Chopped cilantro

• Thinly sliced scallions

• Sliced jalapeno

• Lime wedges

• Avocado

• Sour cream

Procedure:

1. Add broth to a small sauce pan over low heat to warm.

2. While the broth warms, melt the butter in the olive oil over medium heat in a 5 qt dutch oven. To the melted butter, add the onion, celery, jalapeno, garlic and a generous pinch of kosher salt. Cooking stirring occasionally until just softened, about 5 minutes.

3. Add the dried spiced, stir to combine and cook until fragrant, about 1 minute. Add the chili en adobo, stir again, cook for about 1 more minute. Sprinkle the flour over the mixture, cooking, stirring until well coated, about 2 minutes. Use a ladle to slowly add the warmed broth to the dutch oven, stirring until incorporated. Add in the chicken and corn, bring to a simmer and cook until slightly thickened. Taste, add more salt and pepper as needed.

4. While the soup is thickening, make the dumplings. Add the dry ingredients to a large bowl, stir to combine. Add in the cilantro, scallions and corn, stir again. Add the milk and butter, stir to form a sticky dough.

5. Using a cookie scoop or tablespoon and working in a circle around the dutch oven, scoop the dough into the thickened soup. It’s okay if the dumplings sink a bit. Cover and simmer over medium heat until the dumplings have risen and are cooked through, about 15 minutes. Sprinkle some of the scallion and cilantro on top of the soup.

6. Serve and add additional garnishes as desired, enjoy!