This soup is a top one. I liked and attracted myself the most since I saw her at Laura Adamache . The corn dumplings were a curiosity, they made me try the recipe in the first place.
The Mexican soup I made in the past was Chili con carne Mexican soup. I write down the recipe, but as evidence will attach a picture J.
I like Mexican flavors, I like corn in any form, I like beans, avocado, jalapenos pepper… I forgot about nachos J )))))))))))
Unusual for some, Mexican soup is thicker, a combination of vegetables and meat.
1.5 liters of chicken soup / water
3-4 tablespoons olive oil
1 red onion
2-3 cloves of garlic
1 teaspoon smoked paprika
½ teaspoon chili anchovies
2 celery stalks
1 canned sweet corn (200gr)
1 can of white or red beans (200 gr)
500 gr garden tomatoes
300-350 gr boiled chicken meat (from the soup)
Lemon salt and juice to taste
1 link parsley
Optional: oregano and coriander
150 ml of water + 150 ml of milk
100 gr of corn flour
1 tablespoon butter
About 50 grams of grated cheese
Salt to taste
METHOD OF PREPARATION
For the soup: for the beginning I boiled chicken. I chose 2 whole legs, but also chicken fat. After the soup boiled, I strained it, chose the meat and broke it into pieces.
I prepared the Mexican soup at Crock Pot Express with pressure cooking. I really like this device, both for soups and as main. It helps me a lot, shortens my time and saves me from worrying that food can burn. Connect the device to the power source, I chose the Brown / Sote function then press the Start / Stop button. Put the oil and let it heat up. Add finely chopped onion and cook until soft. Add finely chopped garlic, smoked paprika and chili. Cook all ingredients for 1 minute.
Add the peeled and diced tomatoes, sliced celery, sliced carrot, and chicken soup. Put the lid on, select the Soupe function, for 15 minutes and make sure the pressure valve is closed. After the time expires, release the valve with a kitchen glove, being careful not to burn with the steam that is released.
In the meantime, we make dumplings from corn flour: put water, salt and milk in a double-bottomed pan. When the liquid starts to boil, add corn flour in the rain. Mix with a pear type, being very careful not to form lumps. Boil on low heat for 10 minutes, stirring constantly to avoid sticking. Put freshness foil on top (not to catch the crust) and let it cool. When it gets cold enough, add the egg, cheese and mix. With wet hands, dumplings are formed.
In the previously boiled soup, put the canned corn and beans, chicken and dumplings. Put the lid back on, the Soup function and 10 minutes.
At the end, season with salt and lemon juice to taste, finely chopped fresh parsley, and optionally add coriander and / or oregano.
A wonderful, delicious and flavorful soup !! May it be useful to you !!!