Chicken Poblano Soup With Cilantro Jalapeno Dumplings Recipes

MEXICAN CHICKEN SOUP WITH JALAPENO DUMPLINGS

Steps:

• 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).

CHILI CHICKEN SOUP WITH CILANTRO DUMPLINGS

Steps:

• 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.
• 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.

POBLANO CHICKEN CHEESE SOUP

Steps:

• Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
• Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
• Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
• Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

CHICKEN POBLANO SOUP WITH CILANTRO JALAPENO DUMPLINGS

Steps:

• In a large, heavy duty pot over med high heat, add chicken broth, carcass, thyme, bay leaf, poblanos, jalapenos, salt and pepper. Bring to a boil, and let simmer for 30 min. Meanwhile, in a medium saucepan over med heat, melte butter, add onion, celery, carrots and parsnips. Saute until tender about 10 min. When the stock is cooked, remove bones, thyme, bay leaf and discard. Add 1/2 cup of sauteed vegetables. Carefully puree the soup. Add remaining veggies and cooked chicken. Bring soup to a steady simmer DUMPLINGS In a large bowl, sift flour baking soda and salt. Add cilantro, pepper and butter; combine so all butter is incorporated. Stir in buttermilk to form a soft dough,. Drop small spoonfuls of dough into lighly simmering broth, spacing evenly. Cover, and simmer until dumplings are firm about 6 min. Garnish with cilantro