1. To prepare soup, heat 2 teaspoons oil in a dutch oven over medium-high heat. 2. Add onion; saute 3 minutes or until tender. 3. Add chili powder and garlic; saute 30 seconds. 4. Add broth and next 6 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. 5. To prepare dumplings, combine masa harina or cornmeal and 1/8 teaspoon salt in a bowl. 6. Add 3 tablespoons hot water and 1 teaspoon oil; stir until a soft dough forms (dough will be dry). 7. Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float. 8. Stir in cilantro and juice. 9. Ladle 1 cup soup into each of 4 bowls; top each serving with 1 tablespoon queso fresco. ---------------------------------------------------------------------------
Nutrition
Ingredients
