White Chicken Chili with Cornbread Dumplings

4 from 1 vote

White Chicken Chili with Cornbread Dumplings

Course: Soup

Cuisine: Tex-Mex

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

What sets this White Chicken Chili apart is the addition of cornbread dumplings – soft, fluffy morsels that absorb the savory flavors of the chili while adding a delightful hint of sweetness. It's a comforting bowl that hugs your senses, offering a perfect balance of textures and tastes in every spoonful.

Ingredients

For the Chili

32 ounce chicken broth
1 cup water
½ cup onion diced
2 cloves garlic minced
1 pound chicken tenders or leftover rotisserie chicken shredded
1 packet taco seasoning
30 ounces white beans northern, navy or canellini, Optional, 2 (15 ounce) cans
15 ounce can corn or hominy, undrained
1 can cream of chicken soup
4 ounce can chopped green chiles

For the Dumplings:

1 box Jiffy Mix corn muffin mix
¼ cup green onions sliced
1 each large egg
¼ cup sour cream
¼ cup Mexican cheese shredded

Instructions

In a large pot, over medium-high heat, add in chicken stock, water, diced onions and garlic and chicken tenders.
Cover and cook chicken until done (about 15-20 minutes).
Take chicken out and shred using two forks or your stand mixer.
To the pot, add in taco seasoning, white beans, corn, cream of chicken soup and green chiles.
Stir, then add in shredded chicken. Stir again.
Cover and cook on medium while you are making the dumplings.
In a medium bowl, combine corn muffin mix with green onions, egg, sour cream and cheese. Combine well until a stiff dough forms.
Drop the dumplings (using only half the mixture) by the teaspoonful into the pot.
Cover and allow dumplings to steam for about 10-12 minutes.
They will puff up. To test if they are done, poke a toothpick inside one. If it comes out clean (with no batter on it), they are ready. Be careful when stirring these around while cooking or they will break apart.
Spoon into a bowl and serve.

Nutrition - See Recipe Post for Nutrition Disclaimer