Cook bacon in 6-quart stockpot on medium heat 5 to 8 minutes or until crisp, stirring occasionally. Remove bacon from pan; drain on paper towels. Remove drippings from pan, reserving 1 tablespoon drippings for later use.
Add chicken, in batches; cook 3 minutes on each side or until browned on both sides. Return all chicken to pan. Stir in salsa and broth. Bring to boil; cover. Simmer on medium-low heat 15 minutes. Meanwhile, mix masa dough, cheese and reserved bacon drippings; shape into 18 balls, using about 1 tablespoon of the dough for each.
Add dough balls to chicken mixture; cook 5 to 8 minutes or until dumplings and chicken are done (165°F). Remove from heat. Stir in bacon and cilantro.
Serving Suggestions: Serve with a crisp green salad tossed with your favorite salad dressing to round out the meal.
Substitute: Dry corn masa is a great substitute for the fresh masa in this tasty recipe. Just mix 3/4 cup dry masa with enough water (about 1/2 cup) to make soft dough.
Special Extra: Stir in 2 cups cooked green beans with the dough balls.