Mexican Tomato-Bean Soup With Corn Dumplings Recipe

Ingredients

• 2 teaspoons olive oil
• 1 cup onion, chopped
• 1 tablespoon chili powder
• 2 teaspoons bottled minced garlic
• 2 cups vegetable broth
• 1 cup water
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
• 1/3 cup masa harina or 1/3 cup cornmeal
• 1/8 teaspoon salt
• 3 tablespoons hot water
• 1 teaspoon olive oil
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1/4 cup queso fresco or 1/4 cup cheddar cheese