How to Make Chicken Enchilada Soup with Cornmeal Dumplings
Ingredients:
4 cups chicken broth
1 can (28 oz) green enchilada sauce
2 cans (15 oz) black beans, drained & rinsed
3 large boneless, skinless chicken breasts
3 Hatch chiles, charred, skinned and diced
2 ears of corn, charred and shaved off the cob, or 1 can of corn
1 1/2 teaspoons cumin
1 1/2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1/2 teaspoon salt
Toppings:
Sour cream, avocado slices, shredded cheese, corn tortilla strips, green onions, cilantro
Directions:
Into a large pot, combine chicken broth, green enchilada sauce, black beans, chicken, corn and chiles. Stir to combine and then add cumin, garlic powder, chili powder, onion powder and salt. Stir, and bring to a boil. Cover and let simmer for 10 minutes. Prepare cornmeal dumplings.
For the Dumplings
½ cup yellow cornmeal
½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon sugar
1 egg
1/3 cup milk
1 tablespoon unsalted butter, melted
½ cup corn
Directions
In a bowl, stir together the cornmeal, flour, baking powder, salt, and sugar. Add egg, milk and butter and stir to combine. Drop the batter by heaping tablespoons into the slowly simmering soup. Cover and cook for 15 minutes. Spoon the stew into bowls and top each serving with dumplings and your favorite toppings. Serve immediately.
Greens and cornmeal dumplings ????
Goodness at it's best.
How To Make Basic Dumpling Dough | Dough Recipe | Episode 152
Hey Guys! Here's Another Great Recipe From My Kitchen To Yours. The Recipe For This Week Is My Favorite Dumpling Dough.
Am sharing the way I make mine with you all. Please Enjoy And Don't Forget To SUBSCRIBE, COMMENT, LIKE AND SHARE. Thank You All! XoXo!
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RECIPE:
1 Cup of flour
1 teaspoon of salt ( I only used 1/2 a teaspoon of the salt)
1 cup of water ( I only used 1/2 a cup for this recipe)
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Ham & Bean Soup with Cornbread Muffins - Cooking Today with Chef Brooks
Ham & Bean Soup
Ingredients
1 bay leaf
1 thyme sprig
Bacon
1 red bell pepper, diced
1 green bell pepper, diced
4 roma tomatoes, diced
1/2 purple onion, diced
Tone's Granulated Garlic to taste
Tone's Black Pepper
Chicken Stock
Tone's Salt to taste
1 teaspoon Tone's Crushed Red Pepper Flakes
1 ham steak, diced
2 cans white kidney beans
1 stick of butter
1 cup flour
Make
•Fry up bacon until crispy in a soup pan over medium-high heat.
•Add a bay leaf and dice a red and green bell pepper and four roma tomatoes. Add to bacon in pan and sauté.
•Dice half a red onion and add to the pan, stirring well.
•Add Tone's Granulated Garlic, and Tone's Black Pepper. Then add chicken stock. Add Tone's salt to taste, Tone's Crushed Red Pepper Flakes.
•Dice ham and add to the sauté along with white kidney beans. Continue to add chicken stock to keep everything hot.
•In a separate pan, melt one stick of butter. After melted, whisk in flour and continue whisking until all liquid is absorbed. Add to soup to help thicken the mixture.
•Let soup simmer for at least 20 minutes; remove bay leaf before serving.
Cornbread Muffins
Ingredients
Butter and/or cooking spray
1 cup flour
1 cup yellow corn meal
1 teaspoon Argo Baking Powder
1 cup sugar
Tone's Salt
1 cup buttermilk
4 eggs
Chef Steven Brooks cooks up some new recipes on his new show Cooking Today weekdays at 12:30 on KNWA. Made with So Much Love! Served up by Tyson and Tones
How To Make Spinners For Soup And Many Other Dishes . | Recipes By Chef Ricardo
How To Make Spinners For Soup And Many Other Dishes .
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How To Make Spinners For Soup And Many Other Dishes . | Recipes By Chef Ricardo
Chef Ricardo Cooking
A Traditional Appalachian Meal and How to Make Soup Beans and Kilt Lettuce
*Recipe starts at: 10:02
Come cook supper with me! We're having Soup Beans, Cornbread, Fried Taters with Ramps, Kilt Lettuce, Fat Back, Vidalia Onions, Squash Pickles, and Peach Cobbler with ice cream for dessert.
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