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Mexican Chicken Soup with Jalapeno Dumplings

 Mexican Chicken Soup with Jalapeno Dumplings
I just had to share this recipe because my whole family thought it was absolutely delicious! It’s a filling and comforting twist on traditional chicken soup. Don’t be afraid of the jalapeno, the heat factor is pretty mild. —Jenny Dubinsky, Inwood, West Virginia
6 ServingsPrep: 20 min. Cook: 40 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 teaspoons olive oil, divided
  • 1 medium onion, chopped
  • 1 tablespoon chili powder
  • 5 cups reduced-sodium chicken broth
  • 1 can (15-1/2 ounces) petite diced tomatoes, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups frozen corn
  • 1 jalapeno pepper, seeded and minced
  • 1 cup reduced-fat biscuit/baking mix
  • 1/4 cup minced fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1/3 cup fat-free milk

Directions

  • In a Dutch oven, saute chicken in 1 teaspoon oil until no longer
  • pink. Remove and keep warm.
  • In the same pan, saute onion and chili powder in remaining oil until
  • onion is tender. Add the broth, tomatoes, beans, corn and jalapeno.
  • Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir
  • in reserved chicken.
  • In a small bowl, combine the biscuit mix, cilantro and cumin. Stir in

2 of 2

Mexican Chicken Soup with Jalapeno Dumplings (continued)

Directions (continued)

  • milk just until moistened. Drop by tablespoonfuls onto simmering
  • soup. Cover and simmer for 15 minutes or until a toothpick inserted
  • in a dumpling comes out clean (do not lift the cover while
  • simmering). Yield: 6 servings (2-1/4 quarts plus 12 dumplings).
Nutritional Facts: 1-1/2 cups soup with 2 dumplings equals 321 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 992 mg sodium, 44 g carbohydrate, 7 g fiber, 26 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable.