I think I missed Week 10. No matter – there’s a net loss from Week 9 – I’m at 223.3 lbs.
Slow and steady wins the race, so I’m taking it slow and steady.
It’s great that it’s soup season! I can pack nutrition-dense ingredients into a lower-calorie – and satisfying – meal quite easily.
I don’t often make soups from recipes, but tonight’s soup was one I found on Eating Well. Naturally, I played with the recipe, but here’s their version. Play as you will.
Smoky Chicken-Chile Soup with Tamale Dumplings
adapted from Eating Well
Dumplings
- 1 cup masa harina
- ½ cup low-sodium chicken broth
- ¼ cup shredded Monterey Jack cheese
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon ground cumin or chili powder
- ¼ teaspoon salt
Soup
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion
- 1 ½ teaspoons ground cumin or chili powder
- 3 ½ cups low-sodium chicken broth
- 2 (15 ounce) cans fire-roasted diced tomatoes
- 4 cups shredded cooked chicken
- 2 cups frozen corn
- 1-2 tablespoons chopped chipotle peppers in adobo sauce
- 1 cup quartered and sliced zucchini
- 2 tablespoons lime juice
- Chopped cilantro & lime wedges for garnish
To prepare dumplings: Combine masa harina, 1/2 cup broth, cheese, 2 tablespoons oil, 1/4 teaspoon cumin (or chili powder) and salt in a medium bowl. Roll the dough into 18 round dumplings, using a scant 1 tablespoon for each.
To prepare soup: Heat oil in a large pot over medium-high heat. Add onion and cumin (or chili powder) and cook until soft, about 4 minutes. Stir in broth, tomatoes with their juices, chicken, corn and chipotle to taste. Bring to a boil over high heat.
Add the dumplings and zucchini. Reduce heat to medium, cover and cook until the dumplings and zucchini are tender, 5 to 7 minutes. Add lime juice. Serve the soup topped with cilantro, with lime wedges on the side, if desired.
The dumplings were good, but I think a stronger cheese might have been better – or, maybe a bit more cumin to jazz them up a bit… The soup, itself, was really rich and flavorful.
A keeper!