MEXICAN CHICKEN SOUP WITH JALAPENO DUMPLINGS

Mexican Chicken Soup with Jalapeno Dumplings image

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

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 6 servings (2-1/4 quarts plus 12 dumplings).

Number Of Ingredients 13

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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

Steps:

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 : Calories 321 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 992mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.