Chipotle Chicken Soup with Cornmeal Dumplings
I combined two of my favorite soup recipes to come up with this filling soup that has a Tex-Mex flair. The cornmeal dumplings are the perfect finishing touch. —Nancy Granaman, Burlington, Iowa
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 1 teaspoon ground cumin
- 1 large egg white
- 1/4 cup minced fresh cilantro
- 1 tablespoon fat-free milk
- 1-3/4 cups water
- 1 can (15 ounces) black beans rinsed and drained
- 2 cups cubed cooked chicken breast
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 teaspoon minced chipotle pepper in adobo sauce
- 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cu
- 1/3 cup reduced-fat biscuit/baking mix
- Carbohydrate 0.23514 g
- Cholesterol 0 mg
- Fat 0.096645 g
- Fiber 0.03675 g
- Protein 1.261335 g
- Saturated Fat 0.0053725 g
- Serving Size 1 1 servings. (8g)
- Sodium 18.848 mg
- Sugar 0.19839 g
- Trans Fat 0.030656 g
- Calories 7 calories
In a small bowl, mash half of beans. Transfer mashed and remaining beans to a Dutch oven. Add the tomatoes, broth, water, cumin and chipotle pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken., In a small bowl, combine the egg, egg white, muffin mix and baking mix; stir in milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering), 10-12 minutes. Ladle soup into bowls. Sprinkle each serving with cilantro if desired.
