Preheat oven to 400F

Adjust rack to lower middle position

Mix the cornmeal, 1 1/2 cups of the flour, baking powder and salt, stir in the cilantro and jalapenos

Heat milk along with 3 TBS butter until steamy , and add to the cornmeal mixture.

Stir to make a smooth firm dough and set aside.

Meanwhile, heat the remaining butter in a large 5-6 qt dutch oven over medium heat.

Whisk in the remaining 1/4 cup flour to form a paste

Add the broth, cumin, salsa and evaporated milk

Bring to a boil, add the chicken reduce to a simmer and cook intil sauce is thickened.

Shape dough into golf ball size and drop into simmering liquid

Cover and transfer to the oven 15 minutes

Allow to rest 10 minutes before serving

Garnish with fresh lime slices, sour cream, chopped cilantro and a sprinkle of cheddar cheese