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

| October 10, 2017

A great soup for a cool autumn day! Sponsored by Franklin-Oil Region Credit Union.

Mexican Chicken Soup with Dumplings

Ingredients

1 pound skinless chicken breasts, cut into 1″ pieces
2 teaspoons 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

Directions

~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.

Gray Logo for ads


Copyright © 2018 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

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