Mexican Chicken Soup With Jalapeno Dumplings

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 2 teaspoons olive oil, divided
• 1 medium onion, chopped
• 1 tablespoon chili powder
• 5 cups reduced-sodium chicken broth
• 1 can (15-1/2 ounces) petite diced tomatoes, undrained
• 1 can (15 ounces) black beans, rinsed and drained
• 2 cups frozen corn
• 1 jalapeno pepper, seeded and minced
• 1 cup reduced-fat biscuit/baking mix
• 1/4 cup minced fresh cilantro
• 1/4 teaspoon ground cumin
• 1/3 cup fat-free milk

1. In a Dutch oven, saute chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
2. 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.
3. 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).

chicken breasts, olive oil, onion, chili powder, chicken broth, tomatoes, black beans, frozen corn, pepper, baking mix, fresh cilantro, ground cumin, milk

Taken from www.tasteofhome.com/recipes/mexican-chicken-soup-with-jalapeno-dumplings/ (may not work)