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Mexican Chicken Soup with Jalapeno Dumplings

Name: Mexican Chicken Soup with Jalapeno Dumplings
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings (2-1/4 quarts plus 12 dumplings).
Cuisine: North America, Mexican
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

7 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 40 min.

Makes

6 servings (2-1/4 quarts plus 12 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

Mexican Chicken Soup with Jalapeno Dumplings Recipe photo by Taste of Home

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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 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).

Nutrition Facts

1-1/2 cups soup with 2 dumplings: 321 calories, 5g fat (1g saturated fat), 42mg cholesterol, 992mg sodium, 44g carbohydrate (8g sugars, 7g fiber), 26g protein.

Mexican Chicken Soup with Jalapeno Dumplings

Total Time

Makes

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Ingredients

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Nutrition Facts

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