Mexican Inspired Chicken and Dumplings

August 16, 2014

With fall just around the corner, you'll soon be craving your favorite comfort foods like macaroni and cheese, mashed potatoes, meatloaf and chicken and dumplings.  Chili chicken soup with cilantro dumplings add a south of the border twist on this classic comfort food.  A quick and easy chicken soup is whipped together using store bought chicken broth, onions, chicken breast and chili powder.  Feel free to add any veggies that you have on hand to make this soup even heartier.  Soft and pillowy dumplings are studded with freshly chopped cilantro and jalapeno.  A dash of ground cumin adds warmth and a smoky flavor to each bite.

Chili Chicken Soup with Cilantro Dumplings
Courtesy of Betty Crocker

For the Soup:
1 tablespoon vegetable oil
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped (1/2 cup)
3 teaspoons chili powder
1/2 to 1 teaspoon salt
5 cups Progresso™ chicken broth (from two 32-oz cartons)

For the Dumplings:
2 cups Original Bisquick™ mix
2/3 cup milk
1/2 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1 jalapeño chile, seeded, chopped, if desired

In 3-quart saucepan, heat oil over medium heat. Cook chicken, onion, chili powder and salt in oil, stirring frequently, until chicken is browned. Stir in broth. Heat to boiling; reduce heat to medium. Simmer uncovered 5 minutes.

Meanwhile, in medium bowl, mix Bisquick mix and milk until soft dough forms. Fold in cilantro, cumin and chile. Drop dough by 10 spoonfuls onto simmering soup. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.

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