Venango County Recipe of the Day: Mexican Chicken Soup & Dumplings

| March 6, 2018

Serve this hearty soup with a salad! Sponsored by Franklin-Oil Region Credit Union.

Mexican Chicken Soup & Dumplings


1 pound skinless chicken breasts, cut into 1″ pieces
2 teaspoons 100% pure olive oil, divided
1 medium onion, chopped
1 tablespoon chili powder
5 cups reduced-sodium chicken broth
15-1/2 oz can petite diced tomatoes, undrained
15 oz can black beans, rinsed and drained
2 cups frozen corn
1 jalapeno pepper, seeded and minced
1 cup reduced-fat biscuit/baking mix
1/4 teaspoon ground cumin
1/3 cup fat-free milk


~In a Dutch oven, saute chicken in one teaspoon oil until no longer pink. Remove and keep warm.

~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 and cumin. Stir in milk just until moistened. Drop by tablespoonfuls onto simmering soup.

~Cover and simmer for 15 minutes.

~Makes six servings.

Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.

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Category: Local News, Main Course, News, Recipes, Soup