Chili Chicken Soup with Cilantro Dumplings

 

1

tablespoon vegetable oil

1 1/4

lb boneless skinless chicken breasts, cut into 1-inch cubes

1

medium onion, chopped (1/2 cup)

3

teaspoons chili powder

1/2

to 1 teaspoon salt

5

cups Progresso® chicken broth (from two 32-oz cartons)

2

cups Original Bisquick® mix

2/3

cup milk

1/2

cup chopped fresh cilantro

1/2

teaspoon ground cumin

1

jalapeño chile, seeded, chopped, if desired

• 1 In 3-quart saucepan, 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; reduce heat to medium. Simmer uncovered 5 minutes.
• 2 Meanwhile, in medium bowl, mix Bisquick mix and milk until soft dough forms. Fold in cilantro, cumin and chile. Drop dough by 10 spoonfuls onto simmering soup. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.