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| Photo courtesy Taste of Homes |
I'd like to make this again, only a full batch this time. It was kind of like eating Mexican stuffing in a pool of broth with chunks of chili chicken. It didn't take long, nor were there many ingredients.
Soup
1 T. vegetable oil
3 boneless skinless chicken breasts, cut in 1/4-inch cubes
1 medium onion, chopped (1/2 cup)
3 t. chili powder
1/2 t. cumin
1/2 t. garlic powder
1/2 t. salt
5 cups chicken broth
Dumplings
2 cups Bisquick® mix
2/3 cup milk
3 T. chopped fresh cilantro
1/2 t. ground cumin
1/2 t. jalapeño chile, diced (fr. small can)
In wide saucepan, heat oil. Cook chicken, onion, chili powder, garlic powder and salt in oil, stirring until chicken is browned. Add broth and heat to boiling. Reduce to medium. Simmer uncovered 5 minutes.
In medium bowl, mix Bisquick and milk to make a soft dough. Fold in cilantro, cumin and chile. Drop 10 spoonfuls of dough onto simmering soup. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
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