A Winter Fiesta!

This is my mexican version on chicken and dumplings. I paired it with black bean cakes, they're a little spicy, perfect for a cold night!

Mexican Chicken and Dumplings

1 small yellow onion, diced
1 clove garlic, minced
1 tbsp. chili powder
1 tsp. cumin
2 cups chicken stock
pinch of dry oregano
salt and pepper
1 28 oz. can crushed tomatoes
1 15 oz. can tomato sauce

1/3 cup cornmeal
pinch of salt
3 tbsp. hot water
1 tbsp olive oil

2 cooked chicken breasts, diced (poach or bake)

Heat 2 tbsp. olive oil in a soup pot on medium, add onion and garlic. Sautee 3-4 minutes until softened. Add spices, broth, tomato sauce and crushed tomatoes. Bring to a boil, simmer 10 minutes. While simmering, prepare dumplings. Add all ingredients to a bowl, stir until soft dough forms, it will be dry. If necessary, add more water 1 tsp. at a time. Drop teaspoon sized balls of dough into tomato soup. Cook uncovered 3 minutes. Turn heat to low, add in diced chicken. Gently stir to distribute chicken and dumplings evenly.
Ladle into a bowl and serve with queso fresco or sour cream and cilantro.


Black Bean Patties

15 oz. can black beans, drained but not rinsed
1 garlic clove minced
1/2 small red onion, minced
1/4 cup, or 1 jarred roasted red pepper chopped
1/2 tsp. cumin
1/2 tsp. chili powder
salt and pepper
1 egg white1/4 cup flour
1/4 cup cornmeal
1/2 cup cheddar or monterey jack cheese

Turn a nonstick skillet on medium, spray with nonstick baking spray.
Add black beans to a bowl, gently mash about half the black beans. Add the remaining ingredients and fold with a spatula to incorporate. Batter will be somewhat loose. Drop heaping tablespoons into skillet. Cover and let patties brown on first side, about 3-4 minutes, flip patties and cook for another 3 minutes or until browned.
Top each patty with sour cream and chopped red onion.