Southwest Chicken and Dumplings PT50M https://img5.recipesrun.com/201907/2019/1018/f2/f/893284/300x200x90.jpg 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. 6 servings Ingredients: 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 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
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Southwest Chicken and Dumplings

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.
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    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
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    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.
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    04 Author
    Tracy Tracy
    106 Recipes
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