Ingredients:

1 tablespoon oil

3⁄4 lb fresh chorizo sausage, casings removed

3⁄4 lb boneless chicken breast

1 cup chopped onion

1⁄2 cup sliced celery

1 cup sliced carrot

1 poblano pepper, seeded, stemmed and diced

1 1⁄2 teaspoons salt

1 teaspoon minced garlic

2 tablespoons oil

1⁄4 cup all-purpose flour

1 canfire roasted diced tomatoes

6 cups low sodium chicken broth

Dumplings

1 package Martha White yellow cornbread

2 teaspoons grated lime peel

2 tablespoons milk

1⁄2 cup sour cream

1⁄2 cup fresh cilantro, coarsely chopped

Garnishes

sour cream

chopped avocado

chopped cilantro

lime wedges

Directions:

1. Heat 1 tablespoon oil in cast iron 5-quart fryer, over medium heat. Add chorizo and cook 2 to 3 minutes, using back of spoon to break into pieces.

2. Add chicken. Cook 2 minutes.

3. Add onion, celery, carrots, poblano pepper and salt and cook 3 to 4 minutes, stirring occasionally.

4. Add garlic. Cook 1 minute.

5. Add 2 tablespoons oil. Stir in flour. Cook 1 minute.

6. Add tomatoes and chicken broth. Stir well, scraping bits off bottom of pan. Cover. Bring to a boil for 10 minutes. Uncover and simmer 15 to 20 minutes.

7. Stire together cornbread mix, lime peel, milk, sour cream and 1/2 cup cilantro in medium bowl. Mixture will be thick.

8. Set aside 10 minutes to ensure liquid is absorbed into cornmeal.

9. Drop by tablespoonfuls into simmering soup. Cover and cook 8 to 10 minutes, or until puffed and firm.

10. To serve, spoon a couple dumplings into each bowl and ladle soup around dumplings. Garnish with sour cream, cilantro, avocado and/or a squeeze of lime juice.

Bon Appetit!