This week has been a tough week. End of summer Eastern Equine Encephalitis is rearing it’s ugly head along with COVID-19. Needless to say, I have had a few late nights. However, like all outbreaks, they are really busy in the beginning and then a rhythm sets in. 18 years doing this, I’m pretty used to it by now. I’m also loving working from home. The late nights are easier when I don’t have to stay in the office, then drive home really tired.

I decided this week to try a chicken and dumpling type soup now that it’s getting colder. I’ve had plenty of your typical chicken and flour-like dumplings in my life. However, when I spotted the Smoky Chicken-Chile Soup with Tamale Dumplings recipe from Eating Well, I knew I had to try it. I love tamales and I love chicken and dumpling soup, but they pair the two for a naturally gluten free dish. This recipe contains tomato, so I will have to account for that. This is also a quick dish. Something you can make on a weeknight. Right up my alley for my busy days.

Here are the original stats:

Here’s what I changed:

• I am removing the cheese to lower the sodium and calories.
• I replaced the fire roasted tomatoes with pumpkin puree and bell pepper to increase the vitamins A and C.
• I increased the servings from 6 to 8 to lower the calories.

Here are the updated stats:

Here is the final recipe:

Smoky Chicken-Chile Soup with Tamale Dumplings

Serves 8

Dumplings

• 1 cup masa harina
• ½ cup low-sodium chicken broth
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon ground cumin or chili powder
• ¼ teaspoon salt

Soup

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 3 chopped red bell peppers
• 1 ½ teaspoons ground cumin or chili powder
• 3 ½ cups low-sodium chicken broth
• 2 (15 ounce) cans pumpkin puree
• 4 cups shredded cooked chicken thigh
• 2 cups frozen corn
• 1-2 tablespoons chopped chipotle peppers in adobo sauce
• 1 cup quartered and sliced zucchini
• 2 tablespoons lime juice
• Chopped cilantro & lime wedges for garnish