Mexican Tomato-Bean Soup with Corn Dumplings

Mexican Tomato-Bean Soup with Corn Dumplings (Adapted from CL)

For the soup

2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons chili powder
1 1/2 teaspoons hot chili powder
3 garlic cloves, minced
2 cups vegetable broth
1 cup water
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
15.5 ounce can garbanzo beans, rinsed and drained
14.5 ounce can fire-roasted diced tomatoes
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 ounce feta cheese

For the dumplings

1/3 cup masa harina
1/8 teaspoon salt
3 tablespoons hot water
1 teaspoon olive oil

To make the soup

In a Dutch oven, heat oil over medium-high heat. Add onion and cook until tender, about 4 minutes. Stir in chili powders and garlic - cook until fragrant, about 1 minute. Pour in broth, water, oregano, salt, pepper, garbanzo beans and tomatoes - bring mixture to a boil. Cover, reduce heat and simmer for 20 minutes.

To make the dumplings

In a small bowl, stir together masa harina and salt. Add hot water and oil - stir just until the dough comes together. Evenly divide the mixture into 24 tiny balls (about the size of the beans) - if you want, you can make these a little bigger as it is tedious to get 24 out of this small portion of dough. Add dumplings to the soup and cook until they begin to float - about 3-5 minutes. Stir in chopped cilantro and lime juice right before serving. Top each portion with about 1 tablespoon of the feta cheese once portioned out.

Makes about 4 servings.

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