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Chipotle Chicken Soup with Cornmeal Dumplings

I combined two of my favorite recipes and came up with this filling soup that has a Tex-Mex flair. The cornmeal dumplings are the perfect finishing touch. —Nancy Granaman, Burlington, Iowa
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1-3/4 cups water
  • 1 teaspoon ground cumin
  • 1 teaspoon minced chipotle pepper in adobo sauce
  • 2 cups cubed cooked chicken breast
  • 1 large egg
  • 1 large egg white
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1/3 cup reduced-fat biscuit/baking mix
  • 1 tablespoon fat-free milk
  • 1/4 cup minced fresh cilantro, optional

Directions

  • In a small bowl, mash half the 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.
Nutrition Facts
1-1/3 cups: 356 calories, 7g fat (2g saturated fat), 80mg cholesterol, 808mg sodium, 48g carbohydrate (13g sugars, 5g fiber), 24g protein.

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