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Chicken and Chipotle Dumpling Soup
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Chicken and Chipotle Pepper Dumpling Soup
Prep Time
11 mins
Cook Time
11 mins
 
Ingredients
  • 6 cups chicken broth
  • 1 can chipotle peppers in adobo sauce preferably La Morena
  • 1 cup of Corn Flour preferably Maseca®
  • 1/2 teaspoon saffron threads crumbled
  • 3 cloves garlic crushed
  • 1 small onion diced
  • 1/4 cup chopped cilantro
  • 3 bone in chicken thighs
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Instructions
  1. In a medium pot, place chicken and cover with water. Bring to a boil. Simmer for 15-18 minutes or until chicken reaches 160 degrees in the center.
  2. In another pot, add 6 cups of chicken broth, onion, garlic, cumin, saffron, salt and pepper. Bring to a boil. Simmer for 15 minutes.
  3. While the chicken is poaching and the broth is simmering make the dumplings. Chop one can of chipotle peppers in adobo sauce. Mix pepper with 1 cup of corn flour until combined. Roll into small 1/2 inch balls. Set aside.
  4. Remove chicken from water. Do not drain water, reserve water in pot. Set chicken in a heatproof dish and let cool.
  5. In the same pot you cooked the chicken, bring the liquid to a rolling boil. Gently place the dumplings into pot. Reduce heat and simmer for 10 minutes.
  6. While dumpling are cooking. Debone chicken and dice. Strain chicken broth and reserve stock.
  7. In a fresh pot, combine stock, chicken and dumplings. Add cilantro. Bring to simmer and serve hot.