Cilantro Lime Corn Meal Dumplings In Chorizo Chicken Soup - cooking recipe

Ingredients

Soup
1 tablespoon oil
3/4 lb fresh chorizo sausage, casings removed
3/4 lb boneless skinless chicken breast, cut into 1/2-inch cubes
1 cup chopped onion
1/2 cup sliced celery
1 cup sliced carrot
1 poblano pepper, seeded, stemmed and diced
1 1/2 teaspoons salt
1 teaspoon minced garlic
2 tablespoons oil
1/4 cup all-purpose flour
1 (14 1/2 ounce) can fire roasted diced tomatoes or (14 1/2 ounce) can regular diced tomatoes
6 cups low sodium chicken broth
Dumplings
1 (6 1/2 ounce) package Martha White yellow cornbread mix
2 teaspoons grated lime peel
2 tablespoons milk
1/2 cup sour cream
1/2 cup fresh cilantro, coarsely chopped
Garnishes
sour cream, chopped avocado, chopped cilantro, lime wedges

Preparation

HEAT 1 tablespoon oil in cast iron 5-quart fryer, over medium heat. Add chorizo and cook 2 to 3 minutes, using back of spoon to break into pieces. Add chicken. Cook 2 minutes. Add onion, celery, carrots, poblano pepper and salt and cook 3 to 4 minutes, stirring occasionally. Add garlic. Cook 1 minute. Add 2 tablespoons oil. Stir in flour. Cook 1 minute. Add tomatoes and chicken broth. Stir well, scraping bits off bottom of pan. Cover. Bring to a boil for 10 minutes. Uncover and simmer 15 to 20 minutes.
STIR together cornbread mix, lime peel, milk, sour cream and 1/2 cup cilantro in medium bowl. Mixture will be thick. Set aside 10 minutes to ensure liquid is absorbed into cornmeal. Drop by tablespoonfuls into simmering soup. Cover and cook 8 to 10 minutes, or until puffed and firm.
TO SERVE, spoon a couple dumplings into each bowl and ladle soup around dumplings. Garnish with sour cream, cilantro, avocado and/or a squeeze of lime juice.