Chipotle Chicken Soup with Cornmeal Dumplings Recipe

Introduction

This Chipotle Chicken Soup with Cornmeal Dumplings is a comforting and flavorful dish that combines smoky chipotle peppers with tender chicken and hearty dumplings. It’s perfect for a cozy meal that warms you from the inside out.

Ingredients

• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1-3/4 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 (8-1/2 ounces) cornbread/muffin mix
• 1/3 cup reduced-fat biscuit/baking mix
• 1 tablespoon fat-free milk
• 1/4 cup minced fresh cilantro, optional

Instructions

1. Step 1: In a small bowl, mash half of the black beans. Transfer the mashed beans along with the remaining whole beans to a Dutch oven. Add the stewed tomatoes, chicken broth, water, ground cumin, and minced chipotle pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Stir in the cubed cooked chicken breast.
2. Step 2: In another small bowl, whisk together the egg, egg white, cornbread/muffin mix, and biscuit/baking mix. Stir in the fat-free milk until just combined. Drop spoonfuls of the batter by the tablespoon onto the simmering soup. Cover and simmer without lifting the lid until the dumplings are cooked through and a toothpick inserted into one comes out clean, about 10 to 12 minutes. Serve the soup hot, garnished with minced fresh cilantro if desired.

Tips & Variations

• For extra heat, add more chipotle peppers or a dash of cayenne powder to the soup base.
• If you prefer a vegetarian version, omit the chicken and use vegetable broth instead.
• To make dumplings lighter, gently fold the batter rather than mixing vigorously.
• Fresh lime juice added just before serving brightens the flavors beautifully.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. The dumplings may absorb some broth and become thicker, so add a splash of water or broth to loosen if needed during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned black beans?

Yes, but be sure to soak and cook the dried beans thoroughly before using them to ensure they are tender and safe to eat.

What can I substitute for the cornbread/muffin mix?

If you don’t have cornbread mix, you can substitute with an equal amount of cornmeal combined with a leavening agent like baking powder and a little flour to mimic the texture.

Chipotle Chicken Soup with Cornmeal Dumplings Recipe

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★★★★★

4.8 from 100 reviews

This hearty Chipotle Chicken Soup with Cornmeal Dumplings combines smoky chipotle flavors with tender chicken and a comforting cornbread dumpling topping. It’s a flavorful, filling meal perfect for a cozy lunch or dinner.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Total Time: 42 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Ingredients

• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1–3/4 cups water
• 1 teaspoon ground cumin
• 1 teaspoon minced chipotle pepper in adobo sauce
• 2 cups cubed cooked chicken breast

Dumpling Ingredients

• 1 large egg
• 1 large egg white
• 1 package (8-1/2 ounces) cornbread/muffin mix
• 1/3 cup reduced-fat biscuit/baking mix
• 1 tablespoon fat-free milk
• 1/4 cup minced fresh cilantro (optional)

Instructions

1. Prepare the base soup: In a small bowl, mash half of the rinsed black beans to add thickness and texture to the soup. Transfer both the mashed and remaining whole beans to a Dutch oven. Add the stewed tomatoes, reduced-sodium chicken broth, water, ground cumin, and minced chipotle pepper in adobo sauce. Bring the mixture to a boil over medium-high heat.
2. Simmer the soup: Once boiling, reduce the heat to low, cover the Dutch oven, and let the soup simmer gently for 15 minutes to allow the flavors to meld together. After simmering, add the cubed cooked chicken breast to warm through.
3. Prepare the dumpling batter: In a small bowl, whisk together the large egg, egg white, cornbread/muffin mix, reduced-fat biscuit/baking mix, and fat-free milk until combined into a thick batter.
4. Add dumplings and cook: Drop the dumpling batter by tablespoonfuls onto the surface of the simmering soup. Cover the Dutch oven again and simmer without lifting the lid for 10–12 minutes, or until a toothpick inserted into a dumpling comes out clean, indicating they are fully cooked. This traps steam to cook the dumplings thoroughly.
5. Serve: Ladle the soup into bowls and sprinkle each serving with minced fresh cilantro if desired for a fresh herbal finish.

Notes

• Do not lift the lid while the dumplings are cooking to ensure they steam properly and cook through.
• Using no-salt-added or reduced-sodium ingredients helps control the salt content for a healthier meal.
• The chipotle pepper in adobo adds smoky heat—adjust quantity to your preferred spice level.
• Leftover soup keeps well refrigerated for up to 3 days, but dumplings are best eaten fresh.
• For a thicker soup, mash additional beans before adding to the pot.

Keywords: chipotle chicken soup, cornbread dumplings, black bean soup, spicy chicken soup, smoky soup, healthy chicken soup, comfort food