Chicken soup cornmeal dumplings


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 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

Chipotle Chicken Soup with Cornmeal Dumplings
1. In a small bowl, mash half of beans. Transfer mashed and remaining beans to a Dutch oven. Add the tomatoes, broth, water, cumin and chipotle pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken.
2. In a small bowl, combine the egg, egg white, muffin mix and baking mix; stir in milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering), for about 10-12 minutes. Ladle soup into bowls. Sprinkle each serving with cilantro if like.

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