Sopa de tamal con albóndigas de masa

Ingredientes

• 1 lb boneless chicken thighs
• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 cup bell peppers, diced (any color)
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 cup corn kernels (fresh or frozen)
• For the Dumplings: 1 cup masa harina
• 2 tsp baking powder
• 3/4 cup vegetable broth

Preparación

1. 1

   Heat olive oil in a large pot over medium heat. Sauté chopped onion until translucent. Add minced garlic and diced bell peppers; cook until fragrant.

2. 2

   Add boneless chicken thighs to the pot. Season with salt and pepper, cooking for about five minutes per side until browned but not fully cooked.

3. 3

   Stir in diced tomatoes with their juices, chicken broth, and corn kernels. Bring to a gentle simmer.

4. 4

   In a separate bowl, mix masa harina, baking powder, and salt. Gradually add vegetable broth until you achieve soft dough.

5. 5

   Form small dumplings from the masa mixture and drop them into the simmering soup. Cover and let simmer for another ten minutes until dumplings are cooked through.

6. 6

   Serve hot with toppings like cilantro or avocado as desired.