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During Lent this year I have been making meatless soup recipes inspired by cuisines from around the world, and this week I made a delicious Mexican Tomato Soup with Corn Dumplings.
This soup combines traditional Mexican flavors like tomatoes, hominy, and chiles, and adds in bite sized corn dumplings for a soup that is rich and filling without any meat. This soup is quick and easy to make, and using shortcuts like RO*TEL diced tomatoes with green chiles makes it even easier!
The wide variety of RO*TEL flavors makes it a great choice for all kinds of cooking, from meatless meals to game time favorites like Cincinnati Chili.
Are you creating a big snacking spread for the Big Tournament? Looking for ways to spice up game day and save money at the same time? #JustAddRotel is the perfect way to spice up your favorite recipes. From guacamole to pot roast sliders, adding a can of RO*TEL makes a traditional game day recipe into something extraordinary.
I used diced tomatoes with mild chiles in my soup, and it was nicely spiced, but you could spice it up even more and use the tomatoes with haberno peppers!
Mexican Tomato Soup with Corn Dumplings
- 1/3 cup cornmeal
- 1/8 teaspoon salt
- 1 teaspoon olive oil
- 3 Tablespoon hot water
- Lime slices
- Shredded cheese
- Heat the olive oil in a saucepan over medium heat.
- Add the onion and sautee for 5 minutes.
- Add the chili powder, oregano and garlic and saute for another 2 minutes.
- Add the broth, water, salt, hominy and RO*Tel tomatoes and bring to a boil.
- Reduce heat and cook, covered for 30 minutes.
- Mix the cornmeal, salt and olive oil together with a fork. Then add the hot water and mix well.
- Roll the dough between your hands in small pieces to make about 20 little dumpling balls. Then add the dumplings to the soup and cook for about 3 minutes.
- Serve garnished with lime and cheese.
What is your favorite soup recipe?