Chiapas Chipilin Corn Soup

Ingredients

• 3 cups corn kernels
• 4 cups chopped greens such as chipilin, spinach, or chard
• 1 cup masa harina
• 4 cups vegetable broth
• 3 tbsp neutral oil
• 1/2 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 small red bell pepper, diced
• 1 green chili, minced
• 4 oz queso fresco, crumbled
• 2 limes, 1 juiced and 1 cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat the oil in a heavy pot over medium heat and cook the onion and bell pepper with a pinch of salt for 8 minutes, until soft and lightly golden.
2. Add the garlic and chili for 30 seconds, then two-thirds of the corn, and cook for 5 minutes.
3. Blend that corn mixture with 1 cup of the broth until smooth, then return it to the pot with the remaining broth and corn. This purée is what gives the soup body without cream.
4. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. Mix the masa harina with 3/4 cup warm water and 1/2 teaspoon salt into a soft dough, kneading briefly until it holds together without cracking at the edges when squeezed.
6. Roll the dough into small balls and press a dimple into each with your thumb, which helps them cook through evenly.
7. Drop the dumplings into the simmering soup and cook for 12 to 15 minutes, keeping it at a gentle simmer so they do not break apart, until firm and cooked through.
8. Add the greens for the last 3 minutes only, so they stay bright, then season with salt and lime and serve with the queso fresco, herbs, and lime wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.