Southwest Chicken and Dumplings

By Tracy

6 Person

50 Minutes

515 Calories

Classic chicken and dumplings get a tasty makeover with a little heat in this Southwest Chicken and Dumplings Recipe. The original dumpling recipe we can use in this simply delicious chicken and dumplings is practically foolproof and so flavorful. So we stuck with that same recipe but replaced some of the flour with cornmeal and added just a touch of sugar. These dumplings have a cornbread taste, but they still rise in the steam to be light and fluffy on the inside.

Ingredients

Dumplings

4 tbsp. butter
3/4 cup milk
1 tsp. salt
2 tsp. sugar
1 tbsp. baking powder
1/2 cup cornmeal
1 1/2 cups all-purpose flour

Soup

4 cups chicken stock
15 oz. white corn drained
10 oz. nacho cheese soup
1/4 tsp. cayenne pepper
1/2 tsp. salt
1 tsp. ancho chile powder
12 oz. salsa verde
1 yellow onion peeled and finely chopped
1 tbsp. vegetable oil
1 rotisserie chicken

Method

01

Remove the skin and bones from the rotisserie chicken and discard. Shred the meat and set aside until ready to add to the soup.
02

In a 6 or 8-quart stockpot heat the oil over medium heat. Add the chopped onion and cook until starting to soften, stirring occasionally, for 6 or 7 minutes.
03

Add the salsa verde, ancho chile powder, salt and cayenne pepper and bring to a simmer. Stir in the shredded chicken and cook for a few minutes.
04

Stir in the nacho cheese soup, white corn and chicken stock. Stir well and bring the soup to a gentle simmer.
05

For the dumplings: Add the milk and butter to a microwave-safe measuring cup and microwave for about 90 seconds, until butter melted.
06

In a clean bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. Add the warm butter and milk mixture to the flour and cornmeal mixture and stir with a spatula until a smooth dough is formed.
07

Into the simmering soup, drop the dumplings by rounded scoops (about 1 1/2 tablespoons each) so they are evenly floating on top of the soup.
08

Reduce the heat to low, cover the soup pot with a lid and allow the dumplings to steam for 25 minutes. No peeking! Serve the soup with sour cream and shredded cheese to top.

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Southwest Chicken and Dumplings

4.6

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Calorie 515 Kcal
Prep Time 25 Mins
Cook Time 25 Mins
Total Time 50 Mins

02 Ingredients

Dumplings

4 tbsp. butter

3/4 cup milk

1 tsp. salt

2 tsp. sugar

1 tbsp. baking powder

1/2 cup cornmeal

1 1/2 cups all-purpose flour

Soup

4 cups chicken stock

15 oz. white corn drained

10 oz. nacho cheese soup

1/4 tsp. cayenne pepper

1/2 tsp. salt

1 tsp. ancho chile powder

12 oz. salsa verde

1 yellow onion peeled and finely chopped

1 tbsp. vegetable oil

1 rotisserie chicken

03 Method

Step 1

Remove the skin and bones from the rotisserie chicken and discard. Shred the meat and set aside until ready to add to the soup.

Step 2

In a 6 or 8-quart stockpot heat the oil over medium heat. Add the chopped onion and cook until starting to soften, stirring occasionally, for 6 or 7 minutes.

Step 3

Add the salsa verde, ancho chile powder, salt and cayenne pepper and bring to a simmer. Stir in the shredded chicken and cook for a few minutes.

Step 4

Stir in the nacho cheese soup, white corn and chicken stock. Stir well and bring the soup to a gentle simmer.

Step 5

For the dumplings: Add the milk and butter to a microwave-safe measuring cup and microwave for about 90 seconds, until butter melted.

Step 6

In a clean bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. Add the warm butter and milk mixture to the flour and cornmeal mixture and stir with a spatula until a smooth dough is formed.

Step 7

Into the simmering soup, drop the dumplings by rounded scoops (about 1 1/2 tablespoons each) so they are evenly floating on top of the soup.

Step 8

Reduce the heat to low, cover the soup pot with a lid and allow the dumplings to steam for 25 minutes. No peeking! Serve the soup with sour cream and shredded cheese to top.

04 Author

Tracy

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