Mexican Chicken Soup with Jalapeno Dumplings

  Soups

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.

Mexican Chicken Soup with Jalapeno Dumplings

Average Rating: 4.125

TOTAL TIME: Prep: 20 min. Cook: 40 min.
YIELD: 6 servings (2-1/4 quarts plus 12 dumplings).

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

Instructions

  • 1. In a Dutch oven, saute chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
  • 2. 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.
  • 3. 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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