Put the chicken, onion, garlic, bay leaf and chicken bouillon in a pot. Cover with water and bring to a boil.

Once boiling skim off the foam that rises to the top. Reduce heat to low and cover. Cook for 1 hour or until the chicken is cooked through.

Put the tomatoes in a pot and cover with water. Bring to a boil and let simmer over medium heat for about 10 minutes.

Then add the dried chilies to the pot and remove from heat. Let the chilies soak in the pot for 15-20 minutes or until softened.

Transfer the tomatoes and chilies to a blender along with the garlic, onion and salt. Blend until smooth.

Heat up the oil in a pot over medium heat. Once hot, strain the blended chile sauce into the pot using a fine mesh strainer. Cover the sauce and simmer over medium low for 10 minutes.

Once the chicken is done, remove the onion, garlic and bay leaf and discard. Then transfer the cooked chicken to a bowl to cool. Strain the broth then return it to the pot. Once the chicken has cooled, shred it.

In a large bowl, combine the instant corn masa flour, chicken bouillon and olive oil. Then add the crumbled hoja santa leaves. Mix together well.

While kneading the dough, slowly add in the water. Continue to mix and form into a large ball.

Pinch off a small amount of the dough and form it into a ball. Then using your thumb poke a small hole into the top of the dumpling. Repeat with the rest of the dough. You should get around 20-25 dumplings.

Add the chile sauce to the broth. Taste the broth for salt and add some if desired.

Add the chopped and drained veggies to the pot and bring to a boil over medium high heat. Then reduce heat to medium. Cover and cook for 10 minutes.

Next add the masa dumplings to the pot and bring it to a boil again. Reduce heat to medium low and cover. Let the soup simmer for about 20 minutes. The dumplings are done when they float to the surface.

Serve and enjoy!