Mexican Chicken Soup With Cilantro Dumplings

6
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"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!"

Original recipe yields 6 servings
OK
  • FOR SOUP
  • FOR DUMPLINGS

Nutritional

  • Serving Size: 1 (525.2 g)
  • Calories 589.9
  • Total Fat - 21.9 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 103.5 mg
  • Sodium - 1687.9 mg
  • Total Carbohydrate - 67.8 g
  • Dietary Fiber - 18.6 g
  • Sugars - 5.6 g
  • Protein - 41.1 g
  • Calcium - 167.5 mg
  • Iron - 9.5 mg
  • Vitamin C - 21.6 mg
  • Thiamin - 0.8 mg

FOR THE SOUP


Step 1

In a Dutch oven, saute chicken in 1 teaspoon oil until brown and no longer pink. Remove from pan and set aside.

Step 2

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.

Step 3

Bring to a boil, then reduce heat. Cover and simmer for 20 minutes.

FOR THE DUMPLINGS


Step 4

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.

Step 5

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).

OPTIONAL: Garnish each bowl with a dollop of sour cream, some minced cilantro, and a slice of lime


Tips & Variations


No special items needed.

Related