Mexican Chicken Soup with Jalapeno Dumplings Recipe

Directions In a Dutch oven, saute chicken in 1 teaspoon oil until no longer pink. Remove and keep warm. In the same pan, saute onion and chili powder in remaining oil until onion is tender. Add the broth, tomatoes, beans, corn and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in reserved chicken. In a small bowl, combine the biscuit mix, cilantro and cumin. Stir in milk just until moistened. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 6 servings (2-1/4 quarts plus 12 dumplings). Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Mexican Chicken Soup with Cilantro Dumplings in Healthy Cooking February/March 2012, p33 Nutritional Facts 1-1/2 cups soup with 2 dumplings equals 321 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 992 mg sodium, 44 g carbohydrate, 7 g fiber, 26 g protein. Print Add to Recipe Box Email a Friend