So, I have tons of great news to share with y'all today. First there is this wonderfully warm and tummy-tempting chili with cornbread dumplings...but I have even more for ya!
There is a Lodge Cast Iron and Martha White giveaway too (scroll down to the bottom of this post to learn more and enter). And if that news wasn't enough, then check this out. Yours truly is going to be a judge at this year's National Cornbread Cook-Off at The National Cornbread Festival in South Pittsburg, Tennessee. Say what? I know, right? How excited and honored was I when they asked me to be a part of this super fun event?! Me and cornbread is like peas and carrots. I'm going to be there with my very good buddy, Stacey from Southern Bite and Christy from Southern Plate. We are birds of a feather and we are flocking!
Have any of y'all ever been to the National Cornbread Festival? This will be my first time going but I just cannot even tell you how thrilled I am to be attending. Now, I always say that I ain't got no right to judge anyone about anything. But ya know, the National Cornbread Cook-Off has to be won by someone. And well, someone has to decide which dish has to be tops, right? This was last year's winning recipe. Roasted Poblano Chicken Posole with Floating Corn Cake Islands from Lorie Roach. I had a chance to try this recipe last summer when I was visiting the good folks at Martha White. Wow! I mean, wow! I have never had anything like this. Ever. I can see why it was the winning recipe. It is amazing!
So today, I'm sharing a recipe that is inspired by the Cornbread Cook-Off. Chili and Cornbread, they just go together. A match made in heaven.
1 (32 oz.) container chicken broth
1 cup water
1/2 cup onion, diced
2 cloves garlic, minced
1 lb. chicken tenders
1 packet Taco seasoning
1 (15 oz.) can white beans (northern or canellini), drained
1 (15 oz.) can yellow or white corn, undrained
1 can Cream of Chicken soup (undiluted)
1 (4 oz.) can chopped green chiles
For Cornbread Dumplings (see note below):
1 packet Martha White sweet corn muffin mix
1/4 cup green onions, sliced finely
1/4 cup sour cream
In a large pot, over medium-high heat, add in chicken stock, water, diced onions, garlic and chicken tenders.Cover and cook chicken until done (about 15-20 minutes).
Usually while my chicken is cooking, I start opening cans and draining the beans.
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.
*Note: You are not going to use all this dough for the dumplings. We only need half of this batter. You could certainly use it all but it depends on how many dumplings you want. If you make the full batch, you will need to add additional chicken broth to your chili because these dumplings will soak up some liquid. You can use the other half of the dumpling batter to make mini muffins to serve with this or freeze it for later use.
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.
Spoon into a bowl and serve.
Now, I think it is a must to serve this with some sour cream and shredded cheese on top. The sour cream just adds such great flavor to this.