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For dumplings, in a medium bowl, combine masa harina, 1/2 cup warm water, 2 tablespoons oil and 1/4 teaspoon salt. Stir in queso fresco and cilantro; set aside.
In a large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Add ancho chile pepper, crushed red pepper and the remaining 1/4 teaspoon salt; cook and stir for 1 minute more. Stir in broth, beans and remaining 1 cup warm water. Bring to a boil.
Meanwhile, roll dumpling dough until 1/2 inch thick. Cut into 1/2-inch cubes. When soup is boiling, stir in Swiss chard and dough cubes. Return to boiling; reduce heat. Simmer, covered, for 3 to 5 minutes or until dumplings are tender.