Chicken soup with green chile and tamale dumplings is a traditional recipe that combines the comforting flavor of chicken broth with the spicy and fresh touch of green chile. Originating from Mexico, this soup stands out for its diversity of ingredients that give it a unique texture and flavor. In different Latin American countries, this preparation can be found under similar names or with variations in the ingredients, such as in Guatemala where it is known as "sopa de pollo con tamalitos" or in some parts of Central America where the chile is included differently, but always maintaining the essence of a nutritious and homemade soup.
Its history is linked to the Mexican culinary tradition of using all fresh, seasonal ingredients, integrating corn masa in the form of small balls that resemble tamales, hence the name. This technique not only enriches the soup but also has pre-Hispanic roots, where corn was a fundamental element. Over the years, the recipe has evolved but maintains its popularity in homes and markets, adapting to different tastes and regions.
How to Make Chicken Soup with Green Chile and Tamale Dumplings
Ingredients: Poblano Peppers, Canola Oil, Onion, Red Bell Pepper, Carrot, Green Onions, Garlic, Chicken Broth, Tomatoes, Tomatillos, Fresh Basil, Chicken, Salt and Black Pepper, Salt, Cumin, Masa Harina, Pure Chile Powder, Egg, Egg White, Fresh Corn Kernels.
Steps:
Soup: Heat oil over medium heat.
Add onions, bell peppers, carrots, green onions, and garlic.
Cook until softened, about 2 minutes.
Add broth, tomatoes, tomatillos, and roasted chiles.
Bring to a boil, reduce heat to low, and add basil.
Simmer for about 10 minutes.
Dumplings: In a saucepan, combine oil, salt, cumin, and 1/2 cup of water and bring to a boil.
Sift in the masa harina and stir with a wooden spoon until the mixture pulls away from the sides of the pan and no longer sticks to the spoon, 3 to 4 minutes.
Stir in the chile powder and remove from heat.
Beat the egg and egg white.
Stir in the corn.
With wet hands, shape the dough into 16 dumplings.
Place the dumplings into the simmering soup and cook until no longer raw, 3 to 5 minutes.
Add the chicken and cook until heated through.
Season with salt and pepper to taste.
