Ingredients
1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up1 can (14-1/2 ounces) reduced-sodium chicken broth1-3/4 cups water1 teaspoon ground cumin1 teaspoon minced chipotle pepper in adobo sauce2 cups cubed cooked chicken breast1 large egg1 large egg white1 package (8-1/2 ounces) cornbread/muffin mix1/3 cup reduced-fat biscuit/baking mix1 tablespoon fat-free milk1/4 cup minced fresh cilantro, optional
Preparation
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.
