Mexican Chicken Soup with Jalapeno Dumplings
The recipe Mexican Chicken Soup with Jalapeno Dumplings could satisfy your Mexican craving in approximately 55 minutes. This recipe serves 6. One portion of this dish contains roughly 30g of protein, 9g of fat, and a total of 373 calories. It can be enjoyed any time, but it is especially good for Autumn. A mixture of chicken breasts, chicken broth, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
In a Dutch oven, saute chicken in 1 teaspoon oil until no longer pink.
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).