A comforting and flavorful soup with tender cornmeal dumplings, infused with smoky and zesty flavors.
Heat a tablespoon of oil in a cast iron pot over medium heat. Add the smoked chorizo and cook until it starts to release its oils, breaking it into pieces with a wooden spoon.
Using smoked chorizo enhances the depth of flavor in the soup.
Add the chicken breast pieces to the pot and cook until lightly browned on all sides.
Cutting the chicken into smaller pieces helps it cook evenly.
Stir in the chopped onion, celery, carrots, and poblano pepper. Cook until the vegetables start to soften.
Ensure the vegetables are evenly chopped for uniform cooking.
Add the minced garlic and cook until fragrant. Sprinkle in the flour and stir to coat the ingredients.
Cooking the flour removes its raw taste and helps thicken the soup.
Pour in the diced tomatoes and chicken broth. Stir well, scraping the bottom of the pot to deglaze. Bring to a boil, then reduce to a simmer.
Deglazing the pot adds depth to the soup by incorporating the browned bits.
In a mixing bowl, combine the cornmeal, grated lime peel, milk, sour cream, and chopped cilantro. Let the mixture rest for 10 minutes.
Resting the batter allows the cornmeal to absorb the liquids, ensuring tender dumplings.
Drop spoonfuls of the dumpling batter into the simmering soup. Cover and cook until the dumplings are puffed and firm.
Keep the soup at a gentle simmer to prevent the dumplings from breaking apart.
Serve the soup hot, garnished with additional cilantro, a dollop of sour cream, and a squeeze of lime juice.
Adding fresh garnishes enhances the presentation and flavor of the dish.
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