Chipotle Chicken Soup with Cornmeal Dumplings

tasteofhome.com

Suew50

Prep: 20 min. Cook: 30 min.

6 servings

1 can (15 ounces) black beans, rinsed and drained

1 can (14-½ ounces) no-salt-added stewed tomatoes, cut up

1 can (14-½ ounces) reduced-sodium chicken broth

1-¾ 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 (8-½ ounces) cornbread/muffin mix

⅓ cup reduced-fat biscuit/baking mix

1 tablespoon fat-free milk

¼ cup minced fresh cilantro

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 to 12 minutes. Ladle soup into bowls. Sprinkle each serving with cilantro if desired.

Directions at tasteofhome.com

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