Ingredients
- FOR SOUP
- 1 pound boneless skinless chicken thighs (cut into 1-inch cubes)
- 2 teaspoons olive oil (divided)
- 1 medium yellow onion (chopped)
- 1 tablespoon chili powder
- 1 fresh (1 ounce) jalapeno pepper (seeded and minced)
- 5 cups chicken broth
- 1 can (15 1/2 ounce) petite diced tomatoes (do not drain)
- 1 can (15 ounce) black beans (rinsed and drained)
- 10 ounces frozen corn (2 cups)
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- FOR DUMPLINGS
- 1 cup biscuit baking mix
- 1/4 cup minced fresh cilantro
- 1/4 teaspoon ground cumin
- 1/3 cup milk
How to Make
-
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
We hope you enjoy this recipe!
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