MEXICAN CHICKEN SOUP WITH JALAPENO DUMPLINGS
I just had to share this recipe because my whole family thought it was absolutely delicious! It's a filling and comforting twist on traditional chicken soup. Don't be afraid of the jalapeno, the heat factor is pretty mild. -Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (2-1/4 quarts plus 12 dumplings).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute chicken in 1 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, cilantro and cumin. Stir in milk just until moistened. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 321 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 992mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.
CHICKEN POBLANO SOUP WITH CILANTRO JALAPENO DUMPLINGS
Steps:
- In a large, heavy duty pot over med high heat, add chicken broth, carcass, thyme, bay leaf, poblanos, jalapenos, salt and pepper. Bring to a boil, and let simmer for 30 min. Meanwhile, in a medium saucepan over med heat, melte butter, add onion, celery, carrots and parsnips. Saute until tender about 10 min. When the stock is cooked, remove bones, thyme, bay leaf and discard. Add 1/2 cup of sauteed vegetables. Carefully puree the soup. Add remaining veggies and cooked chicken. Bring soup to a steady simmer DUMPLINGS In a large bowl, sift flour baking soda and salt. Add cilantro, pepper and butter; combine so all butter is incorporated. Stir in buttermilk to form a soft dough,. Drop small spoonfuls of dough into lighly simmering broth, spacing evenly. Cover, and simmer until dumplings are firm about 6 min. Garnish with cilantro
CHILI CHICKEN SOUP WITH CILANTRO DUMPLINGS
Honorable Mention Bisquick® Recipe Contest 2010! Try a new take on delicious dumplings with chiles, cumin and cilantro to create an extra yummy soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 5
Number Of Ingredients 11
Steps:
- In 3-quart saucepan, heat oil over medium heat. Cook chicken, onion, chili powder and salt in oil, stirring frequently, until chicken is browned. Stir in broth. Heat to boiling; reduce heat to medium. Simmer uncovered 5 minutes.
- Meanwhile, in medium bowl, mix Bisquick mix and milk until soft dough forms. Fold in cilantro, cumin and chile. Drop dough by 10 spoonfuls onto simmering soup. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.
Nutrition Facts : Calories 400, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 2 g, Protein 33 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 5 g, TransFat 2 g
BROTHY CHICKEN SOUP WITH HOMINY AND POBLANO
This vibrant, hearty weeknight chicken soup is reminiscent of pozole, and achieved in record time. It starts with a base of onion and poblano pepper spiced with cumin, coriander and oregano. Broth is added, chicken thighs are simmered, then shredded, and cooked hominy is added for heft (though cooked rice would work equally well). The toppings stray from tradition: Crumbled tortilla chips provide crunch, as do snappy radishes; richness comes in the form of avocado or sour cream. Lay out bowls filled with various garnishes and let guests assemble as they like.
Provided by Colu Henry
Categories dinner, easy, weeknight, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and poblano and cook, stirring occasionally, until they have softened without taking on any color, 4 to 6 minutes. Add the garlic, cumin, coriander, oregano and red-pepper flakes, if using, and cook, stirring frequently, until the garlic and spices are fragrant, about 1 minute more. Season well with salt and pepper.
- Add the stock and chicken and bring to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes. Using tongs or a slotted spoon, transfer the cooked chicken to a cutting board. When cool enough to handle, shred the meat.
- Add the shredded chicken back to the pot along with the hominy and allow everything to simmer together for 5 to 10 minutes more. Season to taste with salt and pepper.
- Ladle into soup bowls. Serve with limes, for squeezing on top, and bowls of optional garnishes.
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