June 10, 2016
Comfort Food, Soups/Stews, Beans,
Black Beans, Poultry, Chicken, Mexican, Baking Mix (Bisquick/Clone), Cinco de Mayo, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Canned Tomatoes more
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"A new twist on an American classic! This soup is really easy to make and has layers of delicious flavor. It's perfect for any Cinco de Mayo celebration!"
In a Dutch oven, saute chicken in 1 teaspoon oil until brown and no longer pink. Remove from pan and set aside.
In the same pan, saute onion, chili powder and jalapeno in remaining oil until onion is tender. Return chicken to the pan and add the broth, tomatoes, beans and corn.
Bring to a boil, then reduce heat. Cover and simmer for 20 minutes.
In a small bowl, combine the biscuit mix, cilantro and cumin. Season with a pinch of salt and pepper. Stir in milk until just moistened.
Drop by tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
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