Mexican Bean Soup With Polenta Dumplings - cooking recipe

Ingredients

2 tbsp vegetable oil
1 lb ground chicken
1 oz taco seasoning mix
1 None large onion, finely chopped
2 cloves garlic, minced
2 stalks celery, finely chopped
2 (15 oz) cans diced tomatoes
2 None chicken bouillon cubes, crushed
3/4 cup self-rising flour
1 oz instant polenta
3 tbsp butter, chopped
1 None egg, lightly beaten
1 oz Mexican cheese, grated
1 tbsp milk
1 (13.5 oz) can red kidney beans, rinsed
1 1/4 cups fresh cilantro, coarsely chopped

Preparation

Heat 1 tbsp oil in a large pot over medium heat. Add ground chicken and cook for 3-4 mins or until browned. Add seasoning mix and cook, stirring, 1-2 mins, or until combined. Set aside.
Add remaining oil and cook onion, garlic and celery for 3-4 mins, or until onion softens. Add tomato, crushed bouillon cubes and 6 cups water. Bring to a boil then reduce heat and simmer, uncovered, for 10 mins. Remove from heat and let cool slightly. Puree until smooth, working in batches if necessary. Transfer to a clean pot.
Meanwhile, place flour, polenta and a pinch of salt in a medium bowl. Cut in butter to make fine crumbs. Add egg, cheese and enough milk to form a sticky dough.
Bring soup to a boil over medium heat. Reduce heat, add ground chicken and beans. Carefully drop spoonfuls of dumpling mixture into soup. Simmer, covered, for 15 mins, or until dumplings are cooked. Serve sprinkled with fresh cilantro.