Mexican tomato-bean soup with corn dumplings

  • Updated: December 11, 2010 - 2:22 PM
Serves 4.

Note: Queso fresco is a soft Mexican cheese. From "Cooking Light Way to Cook Vegetarian."

• 2 tsp. olive oil

• 1 c. chopped onion

• 1 tbsp. chili powder

• 2 tsp. minced garlic

• 2 c. vegetable broth

• 1 c. water

• 1/2 tsp. dried oregano

• 1/4 tsp. salt

• 1/4 tsp. black pepper

• 1 (15.5-oz.) can chickpeas (garbanzos), rinsed and drained

• 1 (14.5-oz.) can diced tomatoes, undrained

• 2 tbsp. chopped fresh cilantro

• 1 tbsp. fresh lime juice

• 1/4 c. (1 oz.) crumbled queso fresco, for garnish


• 1/3 c. masa harina or cornmeal

• 1/8 tsp. salt

• 3 tbsp. hot water

• 1 tsp. olive oil


To prepare soup, heat 2 teaspoons oil in Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add chili powder and garlic; sauté 30 seconds. Add broth, 1 cup water, oregano, salt, pepper, chickpeas and tomatoes. Bring to boil. Cover, reduce heat and simmer 20 minutes.

To prepare dumplings: Combine masa harina and 1/8 teaspoon salt in a bowl. Add 3 tablespoons hot water and 1 teaspoon oil; stir until soft dough forms (dough will be dry).

Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float. Stir in cilantro and juice. Ladle soup into bowls and top with queso fresco.

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