1 lb boneless chicken breasts, cut into 1 inch cubes
2 tsp olive oil
1 medium onion, chopped
1 tbsp chili powder
5 cups chicken broth
15.5 oz can petite diced tomatoes
15 oz can 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 cilantro, minced
1/4 tsp ground cumin
1/3 cup skim milk
Instructions
In a dutch oven, saute chicken in 1 tsp 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.
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 otu clean. Do not lift the cover while simmering.
Originally Submitted
8/6/2014
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