Mexican Chicken Soup With Cilantro Dumplings Recipe

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

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Instead of boneless skinless chicken thighs, use boneless skinless chicken breasts. This substitution will provide a leaner option for those looking to reduce their fat intake.
Instead of jalapeno pepper, use poblano pepper. This substitution will provide a milder flavor, allowing the other flavors of the soup to shine through.

Variations

Vegetarian Version Replace the chicken with 2 cups of diced sweet potatoes. Use vegetable broth instead of chicken broth. Omit the black beans and add 1 can (15 1/2 ounce) of kidney beans, rinsed and drained. Increase the chili powder to 2 tablespoons. Proceed with the recipe as directed.

Serve with

Mexican Street Corn Salad: A delicious side dish that pairs perfectly with Mexican Chicken Soup With Cilantro Dumplings. This salad is made with corn, mayonnaise, cotija cheese, chili powder, and lime juice. It adds a nice crunch and flavor to the soup, and the cotija cheese adds a nice salty element.

Fried Plantains: A delicious side dish that pairs perfectly with Mexican Chicken Soup With Cilantro Dumplings. Fried plantains are a classic accompaniment to Mexican cuisine and offer a sweet and savory flavor to the soup. They are also a great source of vitamins and minerals. The sweetness of the plantains will balance out the heat of the chili powder in the Mexican Street Corn Salad, creating a flavorful and balanced meal.

FAQ

Q: How long should I simmer the dumplings?

A: Simmer the dumplings for 15 minutes or until a toothpick inserted in a dumpling comes out clean. Do not lift the cover while simmering.

Q: How do I store cooked dumplings?

A: Cooked dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop before eating.

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Fun facts:

The jalapeno pepper is a staple of Mexican cuisine, and is believed to have been first cultivated in the Mexican state of Veracruz. It is also a popular ingredient in Tex-Mex dishes.

Cinco de Mayo is a holiday celebrated in Mexico and the United States to commemorate the Mexican army's victory over the French at the Battle of Puebla on May 5, 1862.