Elevating Chicken Soup with Jalapeño and Cheddar Dumplings

For the original recipe click the link Rotisserie Chicken, Fire Roasted Corn and Pepper Soup

Chicken soup is a comforting classic, but sometimes it needs a little extra flair. Enter Jalapeño and Cheddar Drop Dumplings—a bold, flavorful twist that transforms the humble bowl into a show-stopping meal. Made with a blend of Mexican shredded cheese, fresh jalapeños, and creamy oat milk, these dumplings are fluffy, cheesy, and just spicy enough to awaken your taste buds.

The beauty of this recipe lies in its simplicity and versatility. The dumplings cook directly in the simmering soup, soaking up the rich flavors while adding their own. The cheese brings a creamy depth, while the jalapeños provide a fresh, fiery kick. Oat milk keeps the dumplings light and dairy-free, making them suitable for a variety of diets without compromising on taste.

For an even more vibrant dish, garnish with a medley of fire-roasted corn and peppers, bringing color and sweetness to the spicy undertones. This hearty twist on chicken soup is perfect for chilly nights, family dinners, or anytime you want to honor a comforting classic with a modern, flavorful spin.

Add these dumplings to your next soup and experience the magic of combining comfort and boldness in every bite.

Jalapeño and Cheddar Drop Dumplings

Ingredients

• 1 ½ cups (190g) all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• ½ tsp garlic powder (optional)

• ½ cup (60g) Mexican shredded cheese (blend of cheddar, Monterey Jack, and more)

• 1 fresh jalapeño, finely diced (remove seeds for less heat)

• ¾ cup oat milk (or another non-dairy milk)

• 2 tbsp melted butter or neutral oil (optional for added richness)

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder (if using).

2. Add Cheese and Jalapeños: Stir in the shredded Mexican cheese and diced jalapeño until evenly distributed.

3. Incorporate Wet Ingredients: Gradually pour in the oat milk and melted butter/oil, stirring until a soft dough forms. Be careful not to overmix; the dough should be slightly sticky.

4. Prepare Soup Base: Ensure your chicken soup is simmering gently over medium heat.

5. Drop the Dumplings: Using a spoon or small scoop, drop dollops of the dough (about 2 tablespoons each) onto the surface of the simmering soup. Leave space between them, as they will expand.

6. Cook the Dumplings: Cover the pot with a lid and let the dumplings cook for 10–12 minutes, or until they are puffed up and cooked through (a toothpick inserted into the center should come out clean). Avoid uncovering the pot too often to maintain steam.

7. Serve: Spoon the soup and dumplings into bowls and garnish with fresh herbs, additional cheese, or your corn and pepper medley for an extra burst of flavor.

Tips

• Adjust the spice level by adding or reducing jalapeños or using milder chilies.

• For an even cheesier dumpling, sprinkle a little extra shredded cheese on top before serving.

• These dumplings are also great for vegetarian soups or chili bases!

Enjoy your warm, spicy, and cheesy bowl of comfort!