1. In a large pan, add chorizo and cook 2 to 3 minutes, using back of spoon to break into pieces. Add chicken. Cook 2 minutes. 2. Add onion, celery, carrots, poblano pepper,garlic powder, cumin and salt and cook 3 to 4 minutes, stirring occasionally. 3. Add garlic. Cook 1 minute. Add 2 tablespoons oil. Stir in flour. Cook 1 minute. Add tomatoes and chicken broth. Stir well, scraping bits off bottom of pan. Cover. 4. Bring to a boil for 10 minutes. Uncover and simmer 15 to 20 minutes. 5. STIR together cornbread mix, lime peel, milk, sour cream and 1/2 cup cilantro in medium bowl. Mixture will be thick. 6. Set aside 10 minutes to ensure liquid is absorbed into cornmeal. 7. Drop by tablespoonfuls into simmering soup. Cover and cook 8 to 10 minutes, or until puffed and firm. 8. TO SERVE, spoon a couple dumplings into each bowl and ladle soup around dumplings. Garnish with sour cream, cilantro, avocado and/or a squeeze of lime juice. ---------------------------------------------------------------------------
Nutrition
Ingredients
