Best 9 Chili Chicken Soup With Cilantro Dumplings Recipes

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Indulge in a delightful culinary journey with our savory Chili Chicken Soup with Cilantro Dumplings. This hearty and flavorful soup is a perfect blend of spicy and aromatic flavors, sure to tantalize your taste buds. Our recipe features tender chicken cooked in a rich, chili-infused broth, complemented by an array of vegetables and a touch of heat. The highlight of this dish is the delicate cilantro dumplings, which add a delightful burst of freshness and herbaceousness to each spoonful.

In addition to the main recipe, we also offer variations for those who prefer a vegetarian option or a milder spice level. Our Vegetarian Chili Soup with Cilantro Dumplings is a delicious alternative for those who abstain from meat, while our Mild Chili Chicken Soup with Cilantro Dumplings caters to those who prefer a more subdued heat.

Each recipe includes detailed instructions and a comprehensive list of ingredients, ensuring that you have all the necessary information to create this delectable soup in your own kitchen. Whether you're a seasoned cook or a novice in the culinary arts, our recipes are designed to guide you through the process effortlessly.

So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our Chili Chicken Soup with Cilantro Dumplings. Enjoy a comforting and flavorful meal that will warm your soul and leave you craving more.

Here are our top 9 tried and tested recipes!

CHILI CHICKEN SOUP WITH CILANTRO DUMPLINGS



Chili Chicken Soup with Cilantro Dumplings image

Back in 2009 I was given an honorable mention in the Bisquick contest with this soup.

Provided by G F

Categories     Chicken Soups

Time 50m

Number Of Ingredients 11

1 Tbsp vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped
3 tsp chili powder
1 tsp salt
5 c chicken broth
2 c original bisquick® mix
2/3 c milk
1/4 c chopped fresh cilantro
1/2 tsp cumin powder
1 jalapeno, seeded and minced

Steps:

  • 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.
  • 2. Stir in broth. Heat to boiling; reduce heat to medium. Simmer uncovered 5 minutes.
  • 3. Meanwhile, in medium bowl, mix Bisquick mix and milk until soft dough forms. Fold in cilantro, cumin and jalapeno.
  • 4. Drop dough by 10 spoonfuls onto simmering soup. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.

CHIPOTLE CHICKEN SOUP WITH CORNMEAL DUMPLINGS



Chipotle Chicken Soup with Cornmeal Dumplings image

I combined two of my favorite recipes and came up with this filling soup that has a Tex-Mex flair. The cornmeal dumplings are the perfect finishing touch. -Nancy Granaman, Burlington, Iowa

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

  • In a small bowl, mash half the 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., 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), 10-12 minutes. Ladle soup into bowls. Sprinkle each serving with cilantro if desired.

Nutrition Facts : Calories 356 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 5g fiber), Protein 24g protein.

GREEN-CHILE CHICKEN AND DUMPLINGS



Green-Chile Chicken and Dumplings image

Poblano chiles and chili powder turn up the volume on this irresistible combination of pillowy cornmeal dumplings and rich chicken-and-vegetable stew in this family-friendly dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 17

2 pounds bone-in, skin-on chicken thighs (4 to 5)
Kosher salt and freshly ground pepper
1 stick (8 tablespoons) cold unsalted butter
2 cups chopped poblano chiles (from 2 large)
1 onion, diced (1 1/2 cups)
3 carrots, diced (1 1/4 cups)
1 stalk celery, diced (1/2 cup)
8 ounces white potato, peeled if desired and cut into 1/2-inch dice (1 1/2 cups)
1/2 teaspoon dried thyme
1 1/4 teaspoons chili powder
1 1/3 cups plus 1/4 cup unbleached all-purpose flour
1 cup frozen corn
6 tablespoons chopped cilantro, plus more for serving
1/3 cup finely ground cornmeal
2 teaspoons baking powder
3/4 cup whole milk
Lemon wedges, for serving

Steps:

  • Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
  • Melt 4 tablespoons butter in a large pot over medium-high heat. Saute chiles 5 minutes. Add onion, carrots, celery, potato, thyme, and chili powder. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, corn, and 3 tablespoons cilantro. Season with salt and pepper.
  • Meanwhile, whisk together remaining 1 1/3 cups flour, cornmeal, 3 tablespoons cilantro, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped cilantro and lemon wedges.

ASIAN CHICKEN AND CHILI SOUP



Asian Chicken and Chili Soup image

This nutritious soup uses poached chicken and Asian sauces for an extra kick.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 7

6 cups chicken broth
2 red bell peppers, (ribs and seeds removed), thinly sliced lengthwise and cut crosswise into 2-inch pieces
2 tablespoons soy sauce
1 to 3 teaspoons Asian hot chili sauce
3 cups (12 ounces) diced poached chicken
1 bunch (6 ounces) watercress, large stems trimmed
2 scallions, thinly sliced lengthwise and cut crosswise into 2-inch pieces

Steps:

  • In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes.
  • Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.

Nutrition Facts : Calories 244 g, Fat 4 g, Protein 41 g

MEXICAN CHICKEN SOUP WITH CILANTRO-CHILE CREAM



Mexican Chicken Soup With Cilantro-Chile Cream image

I printed this off Ortega's web-site. The creator was a finalist in their 2002 cooking contest. It is REALLY good and really easy. My additions are a can of hominy (because I love it!) and shredded Monty Jack to top the soup. Great with tortilla chips!

Provided by HEP MEP

Categories     Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 (32 ounce) carton chicken broth
1 cup water
2 cloves garlic, finely chopped
1 (16 ounce) jar salsa (any flavor)
1/2 cup long-grain rice
1 teaspoon dried oregano
1 teaspoon salt
2 cups chopped cooked chicken
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
1 (4 ounce) can diced green chilies
1/2 cup sour cream
1 (4 ounce) can diced green chilies
3 tablespoons finely chopped fresh cilantro
1 teaspoon lime juice

Steps:

  • Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
  • Add salsa,rice,oregano,and salt.
  • Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
  • Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
  • Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
  • CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.

CHICKEN CHILI SOUP



Chicken Chili Soup image

This soup is so yummy on a cold day.

Provided by CAROL46

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h

Yield 18

Number Of Ingredients 14

1 ¾ pounds diced chicken breast meat
2 green bell peppers, diced
2 red bell peppers, diced
1 onion, diced
½ cup frozen corn kernels
4 (15 ounce) cans kidney beans with liquid
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
2 cups water
2 teaspoons chili powder
1 tablespoon dried parsley
1 teaspoon garlic powder
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin

Steps:

  • Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.

Nutrition Facts : Calories 159.5 calories, Carbohydrate 21 g, Cholesterol 25.6 mg, Fat 1.1 g, Fiber 7.1 g, Protein 16.5 g, SaturatedFat 0.2 g, Sodium 427 mg, Sugar 3.6 g

CILANTRO-LIME SOUP



Cilantro-Lime Soup image

Categories     Soup/Stew     Chicken     Citrus     Herb     Poultry     Lime     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 skinless boneless chicken breast halves, cut into 3/4-inch pieces
5 cups canned low-salt chicken broth
1 cup fresh or frozen corn kernels
1 cup chopped seeded tomatoes
1/2 bunch fresh cilantro sprigs, tied together with kitchen string.
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
Sour cream

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
  • Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.

CHICKEN CHILI WITH CORNBREAD DUMPLINGS



Chicken Chili with Cornbread Dumplings image

Come and get it! Hearty chili and cornbread fare is ready in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

3 cups cubed cooked chicken
1 1/2 cups water
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (15 oz) navy beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 teaspoon ground cumin
1 1/3 cups Original Bisquick™ mix
2/3 cup yellow cornmeal
2/3 cup milk
1 teaspoon chili powder

Steps:

  • In 5-quart nonstick Dutch oven, heat chili ingredients over medium-high heat, stirring occasionally, until bubbly.
  • Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
  • Drop dough by 6 rounded spoonfuls onto simmering chili. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until dumplings are dry.

Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 65 mg, Fiber 7 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 6 g, TransFat 1 g

MEXICAN CHICKEN SOUP WITH JALAPENO DUMPLINGS



Mexican Chicken Soup with Jalapeno Dumplings image

I just had to share this recipe because my whole family thought it was absolutely delicious! It's a filling and comforting twist on traditional chicken soup. Don't be afraid of the jalapeno, the heat factor is pretty mild. -Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings (2-1/4 quarts plus 12 dumplings).

Number Of Ingredients 13

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons olive oil, divided
1 medium onion, chopped
1 tablespoon chili powder
5 cups reduced-sodium chicken broth
1 can (15-1/2 ounces) petite diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
2 cups frozen corn
1 jalapeno pepper, seeded and minced
1 cup reduced-fat biscuit/baking mix
1/4 cup minced fresh cilantro
1/4 teaspoon ground cumin
1/3 cup fat-free milk

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).

Nutrition Facts : Calories 321 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 992mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.

Tips for Making Chili Chicken Soup with Cilantro Dumplings:

  • Use fresh, ripe ingredients for the best flavor.
  • Use a variety of chili peppers to achieve the desired level of heat. If you don't like spicy food, you can use milder peppers or omit them altogether.
  • Brown the chicken well before adding it to the soup to develop its flavor.
  • Simmer the soup for at least 30 minutes to allow the flavors to meld.
  • Garnish the soup with cilantro, green onions, and lime wedges before serving.

Conclusion:

This chili chicken soup with cilantro dumplings is a delicious and hearty soup that is perfect for a cold day. The soup is flavorful and filling, and the dumplings add a nice texture and flavor. This soup is also relatively easy to make, and it can be made ahead of time, making it a great option for busy weeknights. So next time you're looking for a delicious and comforting soup, give this chili chicken soup with cilantro dumplings a try.

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