Mexican Tomato- Bean Soup with Corn Dumplings
Soup  Corn  Mexican  
2 teaspoons olive oil
1 cup chopped onion
1 tbsp chili powder (I used Whole Foods brand)
2 tsp crushed garlic (or minced)
2 cups veggie broth (Or GF veg boullion, or homemade broth)
1 cup water
1/2 tsp dried oregano or marjoram
1/4 tsp salt
1/4 tsp black pepper
1 15 oz cans chickpea or 2 cups homemade chickpeas (drained, rinsed)
1 14.5 oz can no salt added diced tomatoes, undrained

1/3 cup masa harina or cornmeal
1/8 tsp salt
3 tbsp hot water
1 tsp olive oil

Other ingredients:
2 tbsp chopped fresh cilantro (or less, optional)
1 tbsp fresh lime juice
1/4 cup (1 oz) crumbled queso fresco OR Cotija cheese

Heat oil in dutch oven over medium-high heat. Saute onion 3 minutes or until soft. Add chili powder and garlic, saute for 30 more seconds. Add broth and ingredients through tomatoes, bring to a boil, and then cover, lower heat and simmer for 20 minutes.

To make dumplings, combine masa harina and salt. Add hot water and oil, stir until you have a soft, somewhat dry dough. Divide dough into little balls- try to make 24 if possible. The smaller the dumplings, the better. Add dumplings to soup and cook uncovered for 3 minutes until dumplings float. Stir in cilantro and juice. Ladle 1 cup soup into 4 bowls, and top with queso fresco or other crumbled cheese.

215 calories, Fat 5.5g