The Cars 108 Taste of Home Cooking School is set for May 8th - but we thought maybe you'd like a little sneak peek! Here's something you can fix and enjoy right now. And since the show is just three days after Cinco De Mayo, we thought something that's a little spicy might be in order!

Mexican Chicken Soup With Jalapeno Dumplings

Ingredients:

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 teaspoons olive oil, divided
  • 1 medium onion, chopped
  • 1 tablespoon chili powder
  • 5 cups reduced-sodium chicken broth
  • 1 can (15-1/2 ounces) petite diced tomatoes, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups frozen corn
  • 1 jalapeno pepper, seeded and minced
  • 1 cup reduced-fat biscuit/baking mix
  • 1/4 cup minced fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1/3 cup fat-free milk

Directions:

  1. In a Dutch oven, saute chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
  2. 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.
  3. 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). Yield: 6 servings (2-1/4 quarts plus 12 dumplings).

Note:  Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts:

1-1/2 cups soup with 2 dumplings equals 321 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 992 mg sodium, 44 g carbohydrate, 7 g fiber, 26 g protein.Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable.

Originally published as Mexican Chicken Soup with Cilantro Dumplings in Healthy Cooking February/March 2012, p33