Classic chicken and dumplings gets a tasty makeover with a little heat in this Southwest Chicken and Dumplings Recipe.
Course Main Course
Cuisine Mexican
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 6
Calories 515kcal
Author Foodtastic Mom
Ingredients
For the Soup:
1rotisserie chicken
1tbspvegetable oil
1yellow onionpeeled and finely chopped
12oz.Salsa Verdeuse your favorite jarred brand
1tspancho chile powder
1/2tspsalt
1/4tspcayenne pepper
110 oz canCampbell's nacho cheese soup
115 oz canwhite corndrained
4cupschicken stock
For the Dumplings:
1 1/2cupsall-purpose flour
1/2cupcornmeal
1tbspbaking powder
2tspsugar
1tspsalt
3/4cupmilk
4tbspbutter
Instructions
For the Soup:
Remove the skin and bones from the rotisserie chicken and discard. Shred the meat and set aside until ready to add to the soup.
In a 6 or 8 quart stock pot heat the oil over medium heat.
Add the chopped onion and cook until starting to soften, stirring occasionally, for 6 or 7 minutes.
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.
Stir in the nacho cheese soup, white corn and chicken stock. Stir well and bring the soup to a gentle simmer.
For the dumplings:
Add the milk and butter to a microwave-safe measuring cup and microwave for about 90 seconds, until butter melted.
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.
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.
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.
Notes
I make all my recipes on my gas stove. My burner on LOW keeps the soup at a gentle simmer. If you are cooking on an electric stove, you might need to have your burner temperature set a little higher.The soup needs to be gently simmering (not boiling) for the dumplings to cook properly.