Mexican Tomato-Bean Soup With Corn Dumplings - cooking recipe

Ingredients

Soup
2 teaspoons olive oil
1 cup onion, chopped
1 tablespoon chili powder
2 teaspoons bottled minced garlic
2 cups vegetable broth
1 cup water
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
Dumplings
1/3 cup masa harina or 1/3 cup cornmeal
1/8 teaspoon salt
3 tablespoons hot water
1 teaspoon olive oil
Remaining Ingredients
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice
1/4 cup queso fresco or 1/4 cup cheddar cheese

Preparation

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