I made this soup tonight and just had to share it with you. My whole family thought the soup was absolutely delicious. Don’t be afraid of the jalapeno; the heat factor is pretty mild. This soup is very filling and comes in at only around 350 calories a serving (with dumpling).
This Recipe was Published!
If you check out the Feb/Mar ’12 issue of Healthy Cooking magazine, turn to page 33. You’ll see my recipe for Mexican Chicken Soup with Cilantro Dumplings. I was a runner-up in the “One-dish” contest! It’s also featured on the Taste of Home website in “42 Cozy Stews to Warm You Up When the Temperature Takes a Tumble”. How exciting!
- 1 T olive oil
- 1 lb boneless skinless chicken breasts, cut into 1″ cubes
- 1 med onion, diced
- 1 T chili powder
- 1/2 tsp salt
- 5 c chicken broth
- 1 can (15oz) petite diced tomatoes, undrained
- 1 can (15oz) corn, drained
- 1 can (15oz) black beans, drained and rinsed
- 1 c Heart Smart Bisquick mix
- 1/3 c milk
- 1/4 c chopped fresh cilantro or 1 T dry cilantro
- 1/4 tsp ground cumin
- 1 jalapeno, seeded and diced
- In a 5-quart soup pot, heat oil over medium heat. Cook chicken, onion, chili powder, and salt in oil stirring frequently until chicken is browned. Stir in broth, tomatoes, corn, and beans. Heat over medium-high to boiling then reduce heat to low and simmer uncovered for 20 minutes.
- After the 20 minutes, let soup continue to cook while you prepare the dumplings. In a medium bowl, mix Bisquick and milk until soft dough forms. Fold in the cilantro, cumin, and jalapeno (about 10 folds).
- Drop 6 to 8 spoonfuls of dough onto the simmering soup. Cook uncovered for 10 minutes then cover and cook 10 minutes longer.
Be sure to use fat free and sodium free chicken broth. For the 5 cups of broth, you can use one 32oz carton plus 1/2 of one 15oz can. Make sure you don’t over-mix your dumpling batter.
Instead of the chicken breasts, you can use 3 packages (6oz each) of refrigerated cooked chicken breast (like Tyson or Perdue).