Chipotle Chicken Soup with Cornmeal Dumplings Recipe
Introduction
This Chipotle Chicken Soup with Cornmeal Dumplings is a comforting and flavorful dish perfect for chilly days. Packed with smoky chipotle heat, tender chicken, and fluffy dumplings, it’s a hearty meal that’s both satisfying and easy to prepare.
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)
Instructions
- Step 1: In a small bowl, mash half of the rinsed black beans. Transfer both the mashed and remaining whole beans to a Dutch oven. Add the stewed tomatoes, chicken broth, water, ground cumin, and minced chipotle pepper. Bring the mixture to a boil over medium-high heat.
- Step 2: Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld. Then add the cubed cooked chicken breast.
- Step 3: In another small bowl, whisk together the egg, egg white, cornbread/muffin mix, baking mix, and fat-free milk until just combined.
- Step 4: Drop the batter by tablespoonfuls onto the simmering soup. Cover the pot and simmer without lifting the lid until the dumplings are cooked through and a toothpick inserted into one comes out clean, about 10 to 12 minutes.
- Step 5: Ladle the soup with dumplings into bowls. Garnish each serving with minced fresh cilantro if desired, and serve warm.
Tips & Variations
- For extra smoky flavor, add more chipotle pepper or a dash of smoked paprika.
- Use leftover rotisserie chicken to save time and add extra flavor.
- If you prefer a thinner soup, add more water or broth before adding the dumplings.
- Fresh lime juice added just before serving brightens the flavors beautifully.
- Try substituting fresh corn kernels for black beans to vary the texture.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. The dumplings may absorb some liquid, so add a splash of broth or water when reheating to loosen the soup.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegetarian?
Yes, simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or vegetables like zucchini or bell peppers to keep it hearty.
Can I prepare the dumplings ahead of time?
It’s best to add and cook the dumplings right before serving, as they absorb liquid and can become dense if stored. Prepare the soup base in advance and add dumplings when ready to serve.
PrintChipotle Chicken Soup with Cornmeal Dumplings Recipe
This Chipotle Chicken Soup with Cornmeal Dumplings is a comforting and flavorful dish featuring smoky chipotle peppers, tender chicken, and hearty black beans. The soup is enriched with stewed tomatoes and aromatic cumin, while fluffy cornmeal and biscuit mix dumplings add a satisfying texture. A perfect meal for a cozy day, this easy-to-make soup brings a delightful blend of Mexican-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low Fat
Ingredients
Soup 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
Dumpling Ingredients
- 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)
Instructions
- Prepare the Soup Base: In a small bowl, mash half of the rinsed black beans to add thickness and texture to the soup. Transfer both the mashed and remaining whole beans to a Dutch oven. Add the stewed tomatoes, reduced-sodium chicken broth, water, ground cumin, and minced chipotle pepper in adobo sauce. Stir to combine and bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce the heat to low and cover the Dutch oven. Let the soup simmer for 15 minutes to allow flavors to meld together harmoniously. After simmering, stir in the cubed cooked chicken breast to warm through.
- Prepare the Dumpling Batter: In a small bowl, whisk together the egg, egg white, cornbread/muffin mix, and reduced-fat biscuit/baking mix. Stir in the fat-free milk until a thick, spoonable batter forms for the dumplings.
- Add Dumplings to Soup: Drop the dumpling batter by tablespoonfuls onto the surface of the simmering soup. Cover the Dutch oven again and cook on low heat, allowing the dumplings to steam and cook fully. Do not lift the lid during this time to retain steam. Simmer for 10 to 12 minutes, or until a toothpick inserted into a dumpling comes out clean.
- Serve and Garnish: Ladle the hot soup into bowls, making sure to include several dumplings per serving. Sprinkle each bowl with the optional minced fresh cilantro for a bright, fresh finish and serve immediately.
Notes
- Do not lift the lid while dumplings are cooking to ensure they steam properly and cook through.
- Using low-sodium and reduced-fat ingredients helps keep the soup healthier without sacrificing flavor.
- Fresh cilantro adds a nice brightness but can be omitted if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop.
- For a spicier soup, add more chipotle peppers or a pinch of cayenne pepper.
Keywords: chipotle chicken soup, cornmeal dumplings, black beans soup, Mexican-inspired soup, healthy chicken soup, easy soup recipe
