Chicken Enchilada Soup with Cornmeal Dumplings | Jan D'Atri

Ingredients

• 4 cups chicken broth
• 1 28ounce can green enchilada sauce
• 2 15 ounce cans black beans, drained and rinsed
• 3 large boneless, skinless chicken breasts
• 3 Hatch chiles, charred, skinned and diced
• 2 ears corn, charred and shaved off the cob ((or 1 can of corn))
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• sour cream
• avocado slices
• shredded cheese
• corn tortilla strips
• green onions
• cilantro
• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon sugar
• 1 egg
• 1/3 cup milk
• 1 tablespoon unsalted butter, melted
• 1/2 cup corn