For the Soup:

• 3 pounds boneless, skinless chicken thighs
• 8 cups chicken stock, divided
• 1 medium yellow onion, chopped, divided
• 4-6 tablespoons Adobo 
• 8 medium/large tomatillos, roasted and pureed, or one 8oz. can whole tomatillos, pureed
• 1 tablespoon avocado oil
• 1 large carrot, medium dice
• 1 jalapeno, sliced
• 3 garlic cloves, minced

For the Dumplings:

• 1 cup masa harina
• 1/4 teaspoon kosher salt
• pinch of baking powder
• 2-4 tablespoons Chorizo Bomb 

For Garnish:

• green onions, chopped
• radishes, sliced
• cilantro, chopped
• cabbage, chopped
• lime wedges

For the Soup:

Combine chicken thighs, 1 cup chicken stock, half the chopped onion and 2 tablespoons Adobo spice in a large crock pot. Cook on high 5-6 hours until chicken pulls apart easily with a fork.

While the chicken is cooking, prepare the dumplings and roast the tomatillos if you are using fresh ones.

Then, when you are ready to assemble the soup, add oil to the bottom of a large Dutch oven or soup pot over medium heat. Saute the onion, carrot, jalapeno and 2 tablespoons Adobo spice until the onions are soft and translucent, about 3-5 minutes. Add the garlic and saute until fragrant, about 1 minute more.

Transfer the chicken and tomatillos into the Dutch oven over the vegetables and add the remaining stock.

Simmer 10-15 minutes to combine the flavors, then add the dumplings and serve with garnishes.

For the Dumplings:

In a large bowl, combine the masa harina, salt, baking powder and Chorizo Bomb. Use 2 tablespoons Chorizo Bomb for flavorful dumplings and 4 tablespoons for powerfully flavored dumplings...or somewhere in between.

Slowly add 1/2-1 cup hot tap water, mixing with a fork or your fingers until a soft dough is formed.

Roll into half-inch balls and press a dimple into each to make a little belly button. This is necessary for dumplings to be cute...

Bring a large pot of lightly salted water to a rolling boil. Working in batches, drop in the dumplings 6-8 at a time and boil until the dumplings float to the surface, about 3-4 minutes, and remove with a slotted spoon onto a wire rack.

These can be made a day ahead and stored in the refrigerator.