Green Chile and Masa Dumplings in Smoky Red Chile Broth
Soft masa dumplings studded with green chile simmered in a rich, smoky red chile broth—a comforting New Mexican-inspired soup. This mexican-inspired soups ready in about 50 minutes pairs masa harina, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup masa harina
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1 large egg
- 1/2 cup chopped roasted green chile
- 1 tbsp vegetable oil
- 6 cups chicken broth
- 2 tbsp New Mexico red chile powder
- 1 tsp smoked paprika
- 3 minced garlic cloves
- 1 small diced onion
- 1/4 cup chopped cilantro
- for serving lime wedges
Instructions
- Step 1: In a medium bowl, whisk 1 cup masa harina, 1 tsp baking powder, and 1/2 tsp salt. Add 3/4 cup milk and 1 large beaten egg, stirring to form a soft dough. Fold in 1/2 cup chopped roasted green chile and set aside.
- Step 2: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 1 small diced onion and 3 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
- Step 3: Stir in 6 cups chicken broth, 2 tbsp New Mexico red chile powder, and 1 tsp smoked paprika. Bring to a simmer and cook for 10 minutes to develop flavors.
- Step 4: Using a tablespoon, drop spoonfuls of the masa dumpling dough into the simmering broth. Cover and cook for 15 minutes until dumplings are puffed and cooked through.
- Step 5: Remove from heat, stir in 1/4 cup chopped cilantro, and serve hot with lime wedges on the side for squeezing.
Frequently asked questions
How long does Green Chile and Masa Dumplings in Smoky Red Chile Broth take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Green Chile and Masa Dumplings in Smoky Red Chile Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep masa harina from drying out.
Can I substitute ingredients in Green Chile and Masa Dumplings in Smoky Red Chile Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Green Chile and Masa Dumplings in Smoky Red Chile Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Green Chile and Masa Dumplings in Smoky Red Chile Broth?
Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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