Tamale Soup with Chicken and Avocado

Place chicken breasts in a large pot or Dutch oven and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.

Remove chicken from the pot and shred with two forks. Set aside.

In the same pot, sauté diced onion over medium heat until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Stir in diced tomatoes, green chiles, chili powder, cumin, oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally.

Return shredded chicken to the pot and stir to combine. Bring the soup to a simmer.

While the soup simmers, prepare the masa dumplings. In a mixing bowl, combine masa harina, baking powder, and salt.

Cut in the chilled shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gradually add chicken broth, mixing until a soft, slightly sticky dough forms. Do not overmix.

Drop spoonfuls of the masa dough into the simmering soup. Cook for 10-12 minutes, or until the dumplings are cooked through and fluffy. They should float to the surface.

Ladle soup into bowls and garnish with diced avocado and chopped cilantro.

Serve with lime wedges, if desired.