White Chicken Chili: The Best Recipe with Cornbread Dumpling
This White Chicken Chili with Cornbread Dumpling recipe is a delicious twist on chili, featuring tender chicken and fluffy cornbread dumplings.
Equipment
- large pot
- medium bowl
Ingredients
For the chili
- 32 ounce chicken broth
- 1 cup water
- 0.5 cup onion, diced
- 2 cloves garlic, minced
- 1 pound chicken tenders
- 1 packet taco seasoning
- 2 15 ounce cans white beans (northern, navy or canellini)
- 1 15 ounce can corn or hominy, undrained
- 1 can cream of chicken soup
- 4 ounce chopped green chiles
For the dumplings
- 1 packet Martha White sweet corn muffin mix
- 0.25 cup sliced green onions
- 1 large egg
- 0.25 cup sour cream
- 0.25 cup shredded Mexican cheese
Instructions
Chili 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
Serving: 1servingCalories: 545kcal
Tried this recipe?Let us know how it was!