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Monday, February 25, 2013

Mexican Dumpling Soup

For the Soup:
2- 15-oz. cans kidney beans, drained
15-oz. can black beans, drained
3 cups chicken broth
20 oz. Mexican-style chopped tomatoes
1 1/2 tsp. chili powder
3 garlic cloves, minced
2 cans corn
2 large carrots, sliced
1 cup chopped onion
4 oz. chopped green chili peppers
Hot sauce, to taste

• Combine all the ingredients in a slow cooker. Cover and cook on low for 8 hours. 

For the Dumplings:
1/3 cup flour
1/4 cup cornmeal
1 tsp. baking powder
Pinch of salt
Pinch of pepper
2 1/2 Tbsp. milk
1 Tbsp. oil

• In a small bowl, combine the flour, cornmeal, baking powder, salt, and pepper. 
• In another bowl, combine the milk and oil. Add to the flour mixture and stir until just combined. 
• Turn the slow cooker to high and drop the dumpling batter by the teaspoonful over the soup. Cover and cook for 30 to 40 minutes, or until the dumplings are cooked
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