Prepare the Soup: In a large pot, heat olive oil over medium heat. Add the chopped onion, bell pepper, and garlic, and sauté until softened, about 5 minutes.
Add the Broth and Spices: Add the shredded chicken, chicken broth, diced tomatoes, green chilies, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine and bring to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld together.
Add Corn and Hominy: Add the frozen corn and hominy (if using) to the soup. Let it simmer for an additional 5-7 minutes.
Prepare the Tamale Dumplings: In a bowl, combine the masa harina, all-purpose flour, baking powder, salt, cumin, and chili powder. Add the vegetable oil, chicken broth, and shredded cheese, mixing until a dough forms.
Cook the Dumplings: Drop spoonfuls of the tamale dough into the simmering soup. Cover the pot and let the dumplings cook for 10-12 minutes, or until they are cooked through and puffed up.
Serve: Once the dumplings are cooked, ladle the soup into bowls, making sure to include a few dumplings in each. Garnish with fresh cilantro and serve immediately.
Serving and Storage Tips:
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