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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
  • Total Time
    Prep: 20 min. Cook: 40 min.
  • Makes
    6 servings (2-1/4 quarts plus 12 dumplings)


  • 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


  • 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.

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Average Rating:
  • Viola
    Jun 25, 2018

    Haven't tried the recipe yet, but shall! Just want to say," why not read the last sentence of step 2."

  • mtnlioness
    May 5, 2015

    As hubby said, "That was the blandest Mexican dish I've ever had". It was just....meh. No idea how this gets 5 and 4 stars. We even added finely grated cheddar cheese to it--which helped. But it was oh-so-boring. One jalapeno in it didn't give it any real zip at all. Not a keeper. (Btw, I rarely write reviews, and signed up just to review this recipe!)

  • cheeriogirl
    Oct 15, 2012

    Just so so

  • Salt Water Girl
    Mar 18, 2012

    I substituted the chicken with Adouille Cajun Style Sausages(fully cooked) and this came out ABSOLUTELY AMAZING!! I also sprinkled a little cayenne pepper on the onions and doubled the dumplings. I will be adding this to my recipe binder =)

  • Cook38
    Feb 8, 2012

    this recipe was wonderful, but 2 things kept it from getting a 5-star rating. 1, after the chicken is cooked and removed from the pan it is not mentioned again in the recipe, so i proceeded with the remainder of the instructions, put the dumplings in and the lid on (which you're not supposed to open), and lo and behold thre's the dish of chicken sitting there waiting for me. so i put it in after the fact, and that kinda sunk some of the dumplings. secondly, in all honesty, i didn't think the dumplings were very good at all. they added nothing to the soup, tasted very bland, and i'll be keeping this recipe on file, but i won't be bothering with them. the soup can totally hold its own w/o the dumplings, and it's just extra calories i don't need. but 5 stars for the soup itself!!

  • pcronk
    Feb 7, 2012

    Can't wait to try this but the recipe doesn't say what to do with the chicken after it's cooked. I assume it goes back in the pot with the beans, corn, etc.

  • wyomingmama
    Feb 2, 2012

    Very yummy. I too would make more dumplings, did not make enough.

  • pastrysquirly23
    Jan 30, 2012

    Very tasty! Perfect for a cold, blustery, snowy winter night. Loved the dumplings especially!

  • Angela W
    Jan 28, 2012

    My only complaint is that there were not enough dumplings for the amount of soup that this recipe makes. Went together really easy, but next time is definitely making more dumplings.

  • dawnrio
    Jan 23, 2012