Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs, cut into bite-sized pieces
- Chicken broth: 8 cups
- Tamale wrapper: 12
- Cornmeal: 1 cup
- All-purpose flour: 1/2 cup
- Baking powder: 2 teaspoons
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Eggs: 2 large, beaten
- Milk: 1/2 cup
- Vegetables (optional): carrots, celery, peas (1 cup each)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot, combine the chicken and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
- While the chicken is cooking, make the tamale dumplings. Tear the tamale wrappers into 1-inch pieces. In a bowl, combine the tamale pieces, cornmeal, flour, baking powder, salt, and pepper. Mix until well combined.
- Add the eggs and milk to the cornmeal mixture and stir until a batter forms. If the batter is too thick, add more milk a tablespoon at a time.
- Drop spoonfuls of the batter into the simmering soup. Cover and cook for 20-25 minutes, or until the dumplings are cooked through.
- Stir in the optional vegetables and cook for an additional 10 minutes, or until tender.
Nutritional Information:
- Calories: 350 per serving
- Protein: 25 grams
- Carbohydrates: 40 grams
- Fat: 15 grams
Dish Characteristics:
- Hearty and comforting
- Rich and flavorful
- Perfect for a cold winter day
User Comments:
- "This soup is amazing! The dumplings are so fluffy and the broth is so flavorful."
- "I love the combination of chicken and tamale. It's such a unique and delicious dish."
- "This soup is so easy to make and it's always a hit with my family."
Special Precautions and Tips:
- Be sure to cook the chicken all the way through before adding the tamale dumplings.
- If you don't have tamale wrappers, you can use corn husks instead.
- To make the soup vegetarian, omit the chicken and use vegetable broth.
