Chipotle 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
Scale
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
