Wowwwwwwwww. You’re going to have to trust me on something — this is one of those instances where the deliciousness of a meal does not perfectly translate in pictures. You might not be able to tell from the picture, but THIS WAS DELICIOUS. I like chicken and dumplings pretty well, but in my mind they’re sort of bland — the kind of thing you eat when you have an upset tummy. But not this! This was spicy and flavorful and warm and comforting…all I ever dream of in a dinner.
I was a little skeptical of this recipe, since the base was just chicken broth, but the dumpling dough thickens it up, and the chili powder spices it up, and it all works together incredibly well. If you’re not a cilantro lover like me, you could easy sub parsley or chives or some other herb, and maybe up the jalapeno content to keep things flavorful.
CHILI CHICKEN SOUP WITH CILANTRO DUMPLINGS (adapted from Betty Crocker)
1 tbsp vegetable oil
2 boneless skinless chicken breasts, cut in 1-inch cubes
1 medium onion, chopped (1/2 cup)
3 tsp chili powder
salt and pepper to taste
5 cups chicken broth
2 cups Bisquick
2/3 cups milk
1/2 cup chopped fresh cilantro
1/2 tsp ground cumin
1 jalapeno chile, minced
- In large stokcpot, 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, then reduce heat to medium. Simmer uncovered for 5 minutes.
- Meanwhile, in medium bowl, mix Bisquick and milk until soft dough forms. Fold in cilantro, cumin, and minced jalapeno. Drop dough by spoonfuls onto simmering soup. Cook uncovered 10 minutes. Cover; cook 10 min longer.
Seriously delicious, and pretty easy, too! I sortof dumped spices in willy-nilly — I added some cumin and some other things just to make it extra spicy. The only small problem with this soup is that it doesn’t reheat very well, so plan in eating it the same day you make it. We will definitely be having this again.