Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes2 teaspoons olive oil, divided1 medium onion, chopped1 tablespoon chili powder5 cups reduced-sodium chicken broth1 can (15-1/2 ounces) petite diced tomatoes, undrained1 can (15 ounces) black beans, rinsed and drained2 cups frozen corn1 jalapeno pepper, seeded and minced1 cup reduced-fat biscuit/baking mix1/4 cup minced fresh cilantro1/4 teaspoon ground cumin1/3 cup fat-free milk
Preparation
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).
