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Chili Chicken Soup with Cilantro Dumplings

1/14/2015, 6:52 p.m.
SERVINGS: 5

SERVINGS: 5

Ingredients

Soup

  • 1 tablespoon vegetable oil
  • 1 ¼ lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 medium onion, chopped (1/2 cup)
  • 3 teaspoons chili powder
  • ½ to 1 teaspoon salt
  • 5 cups chicken broth (from two 32-oz cartons)

Dumplings

  • 2 cups Original Bisquick™ mix
  • 2/3 cup milk
  • ½ cup chopped fresh cilantro
  • ½ teaspoon ground cumin
  • 1 jalapeño chile, seeded, chopped, if desired

Directions

  1. 
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.
  2. 
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.