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Mexican Soup And Cheesy Dumplings

Mexican Soup And Cheesy Dumplings

I absolutely love Mexican flavors, and this soup recipe paired with the cheesy dumplings hits the spot on a frosty night.Typically, true Mexican cuisine would have this soup served with a traditional dumpling otherwise known as chochoyotes. Chocoyotes are made with corn masa and pork lard, but because we are using Bisquick, the recipe is improvised.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings 4 people

Ingredients
  

Soup

  • 2 tbsp olive oil
  • 1 large onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 4 cups vegetable broth
  • 4 cups water
  • 4 tbsp tomato paste
  • 4 medium potatoes (peeled and chopped)
  • 3 medium carrots (peeled and sliced)
  • 2 stalks of celery (chopped)
  • 2 cups corn (frozen)
  • 5 cups canned diced tomatoes
  • 2 tbsp fresh parsley (chopped)

Dumplings

  • 1½ cups Bisquick
  • ½ tsp ground mustard
  • ¼ cup shortening
  • ½ cup shredded sharp cheddar cheese (2 ounces)
  • ⅔ cup milk

Instructions
 

Soup

  • In a large pot, over medium heat, add two tablespoons of olive oil and one large chopped onion. Cook until the onions are translucent.
  • Add three cloves of minced garlic, one tablespoon of chili powder, one teaspoon of cumin, one teaspoon of salt, and one-half teaspoon of black pepper. Cook for one minute.
  • Stir in four cups each of vegetable stock and water.
  • Add four tablespoons of tomato paste, four chopped potatoes, three sliced carrots, and two stalks of chopped celery. Stir well and place a lid on the pot.
  • Cook until the carrots and potatoes become fork tender.
  • Finally, add in two cups of frozen corn, and five cups of canned diced tomatoes.
  • Allow the soup to return to a low boil. Place a lid back on the pot and continue to simmer for 15 minutes.
  • Garnish with parsley.

Dumplings

  • Stir one and one-half cups of Bisquick and one-half teaspoon of ground mustard in a medium bowl.
  • Cut in one-quarter cup of shortening, until the mixture looks like coarse crumbs.
  • Stir in one-half cup of cheese. Add two-thirds of a cup of milk and stir until dry ingredients are moistened.
  • Drop dough by tablespoonfuls onto simmering stew.
  • Cover and cook over medium heat for twenty minutes, or until dumplings are firm.
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