Mexican Tomato - Bean Soup with Corn Dumplings

Hola (Hello in Spanish )!! Ever tried mexican bean soups , tacos or burritos ? They are the most delicious things i ever had in my life . Being a vegetarian , I restricted my options to very less items here in united states . Whenever we go out , I always go for mexican cuisine cos they have lots of vegetarian options and can be made spicy . Coming to the recipe , This soup is a very easy to make soup with very less ingredients . 

Mexican Tomato Bean Soup With Corn dumplings            

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serves About: 2

Ingredients

For Soup

• 2 tsp of Olive oil
• 1 Cup of Onion,Finely chopped
• 1 tbsp of Chilli powder
• 2 tsp of garlic ,Minced
• 1 Cup of water
• 1/2 tsp of oregano
• 1/4 tsp of Salt
• 1/4 tsp of Blackpepper powder
• 1 Can Chickpeas,Rinsed and drained 
• 1 Can Diced tomatoes,No Salt added and undrained

For Dumplings

• 1/3 Cup of Masa harina or Corn meal
• 1/8 tsp of Salt
• 3 tbsp of Hot water.
• 1 tsp of Olive oil

To Garnish

• 2 tbsp of Cilantro,Chopped
• 1 tbsp of Lemon juice
• 1/4 Cup of Crumbled Queso fresco

Method

• To Prepare soup, heat 2 tsp. of oil in large sauce pan over medium high heat. Add onion; sauté for 3 to 4 minutes until tender. Add Chili powder and garlic ; saute for 30 more seconds. Add broth and next 6 ingredients under soup ; Bring to boil. Cover ,reduce heat and simmer for at least 20 minutes.
•   To Prepare dumplings , combine masa harina and 1/8 tsp of salt in a bowl. Add some hot water and 1 tsp. of oil; stir until form a soft dough . Divide dough into 15-20 pieces , shaping each into a ball. Add dumplings to soup ; Cook, uncovered for 3 -4 minutes until dumplings float on top.
•   Stir in cilantro and juice.

Serve this Soup warm with 1 tbsp of queso fresco (Cheese ,Any type ) with a hearty salad. Perfect on cold morning .