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Southwest Chicken and Dumplings | Foodtastic Mom #chickenanddumplings

Southwest Chicken and Dumplings Recipe

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 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
Calories 515kcal
Author Foodtastic Mom


For the Soup:

  • 1 rotisserie chicken
  • 1 tbsp vegetable oil
  • 1 yellow onion peeled and finely chopped
  • 12 oz. Salsa Verde use your favorite jarred brand
  • 1 tsp ancho chile powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 10 oz can Campbell's nacho cheese soup
  • 1 15 oz can white corn drained
  • 4 cups chicken stock

For the Dumplings:

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


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.


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. 


Calories: 515kcal