Chipotle Chicken Soup With Cornmeal Dumplings Recipes

CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS

Chicken Soup with Cornmeal Sage Dumplings image

Provided by Robin Miller : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 teaspoons dried thyme
8 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup frozen peas
2/3 cup all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons dried sage
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup buttermilk
1 tablespoon olive oil

Steps:

Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas.
Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.
Serve soup with dumplings.

CHIPOTLE CHICKEN SOUP WITH CORNMEAL DUMPLINGS

Chipotle Chicken Soup with Cornmeal Dumplings image

I combined two of my favorite recipes and came up with this filling soup that has a Tex-Mex flair. The cornmeal dumplings are the perfect finishing touch. -Nancy Granaman, Burlington, Iowa

Provided by Taste of Home

Categories Dinner Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-3/4 cups water
1 teaspoon ground cumin
1 teaspoon minced chipotle pepper in adobo sauce
2 cups cubed cooked chicken breast
1 large egg
1 large egg white
1 package (8-1/2 ounces) cornbread/muffin mix
1/3 cup reduced-fat biscuit/baking mix
1 tablespoon fat-free milk
1/4 cup minced fresh cilantro, optional

Steps:

In a small bowl, mash half the beans. Transfer mashed and remaining beans to a Dutch oven. Add the tomatoes, broth, water, cumin and chipotle pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken., In a small bowl, combine the egg, egg white, muffin mix and baking mix; stir in milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering), 10-12 minutes. Ladle soup into bowls. Sprinkle each serving with cilantro if desired.

Nutrition Facts : Calories 356 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 5g fiber), Protein 24g protein.

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