White Chicken Chili with Cornbread Dumplings
This simple recipe for White Chicken Chili with Cornbread Dumplings is much better than the average white chicken chili. The cornbread dumplings make it amazing!
A DELICIOUSLY UNIQUE WHITE CHICKEN CHILI
This recipe for white chicken chili is like nothing else you’ve ever tasted. We take a delicious base of white chicken chili and drop in some cornbread dumplings. I developed this recipe while working with Martha White Baking many years ago. It ended up being such a huge hit with family and friends that I just had to share it here on the blog.
These dumplings are incredibly easy to make since I am using a package of cornbread muffin mix. Take note: we aren’t making the cornbread using the directions on the back of the package. We want a stiffer batter to make dumplings.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chicken broth
- chicken tenders
- taco seasoning
- white beans (northern, navy or canellini)
- corn or hominy
- cream of chicken soup
- green chiles
- sweet corn muffin mix
- green onions
HOW TO MAKE WHITE CHICKEN CHILI WITH CORNBREAD DUMPLINGS:
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 in a 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.
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.
Ladle into a bowl and serve. I like serve this with some sour cream and shredded cheese on top. The sour cream just adds such great flavor to this.
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Originally published: February 2014
Updated & republished: January 2023
White Chicken Chili with Cornbread Dumplings
For the chili:
- 32 ounce container chicken broth
- 1 cup water
- 1/2 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)
- 15 ounce can corn or hominy, undrained
- 1 can cream of chicken soup
- 4 ounce can chopped green chiles
For the dumplings:
- 1 packet Martha White sweet corn muffin mix
- 1/4 cup sliced green onions
- 1 large egg
- 1/4 cup sour cream
- 1/4 cup shredded Mexican cheese
- 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.
- 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 chili if you’d like.
- Serve with sour cream and shredded cheese on top. The sour cream adds such great flavor to this.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Updated: This post originally had a giveaway where we asked folks if they preferred sweet or unsweetened cornbread. That giveaway has now ended.
How have I never heard of cornbread dumplings until today? I’ll me making these tomorrow with my family white chicken chili recipe. One question: as the dumplings are cooking for 10-12 minutes, what temp should I have them on? Medium? THANK YOU!!!
Good question. Medium is perfect. What I love about them is you can kind of break them up a bit when you serve and they’ll absorb some of the liquid. So good! I hope you love it!!
Thanks for the response – about to drop them in NOW! 🙂 They are perfect for this snow storm!
Hey Brandie do you have a crockpot recipe for this or could I do it in crockpot an if so details please I’ve made your chicken an dumplings recipe so I can see this as a go just wouldnt know how long to cook chicken for please help I really wanna make this for Sunday dinner an I would love to use crockpot then stovetop afraid my pot wouldnt be big enough
Delicious,my son loves it.thank you for the wonderful recipe.my son is very sick and hard to find a good recipe.
Tried this for something new and my family loved it. The cornbread dumplings were delicious. We will be making this one again.
Yay!! I am so thrilled to hear that you loved it. This was such an experimental recipe for me to create and I am honored that you would take a chance on it. Thank you!!
We made this and loved it – thank you!
Made this tonight, and although it was VERY yummy, the dumplings turned a bit mushy so I just stirred it all into the chili, served with tortilla chips for dipping, and it tasted great! Husband suggested using the leftovers to make a casserole…spread over crumbled tortilla chips, add some cheese on top, bake, and top with sour cream and salsa! That's whats for dinner tomorrow!! 🙂
Wow! This is some fantastic and super easy chili. It tastes like I've had it cooking all day, and was ready in less than an hour from start to finish. The only change I made was to not use sweet cornbread mix, because while I do like sweet cornbread, I thought savory cornbread would appeal to my family better. t think it would be good with sweet dumplings, to even without the dumplings too. Fantastic! Thanks! I'll be adding this into rotation, and even making some to freeze.
Brandie I just made your White Chicken Chili with Cornbread Dumplins!! Omg so good!!!! Will def be making it again!! Havent met one of your recipes I havent loved yet lol!! Thank you for sharing them!!
Yuuum, I am adding these dumplings to every chili that I make from now on!
I tried this recipe and we loved it. I should have made a double batch because there just wasn't enough of it. I have tried countless recipes for cornbread but always go back to using Jiffy Cornbread Mix, if I could find a recipe that tastes like it I would be one happy camper. Thanks for the recipe.
I made the Chicken Chili tonight. I had ground chicken and cream of mushroom soup. It was quick and good. I will try the cornbread another time. Thank you for the recipe because I was really searching for something good and quick for dinner.
Brandie, that looks filling and delicious. I simply love cornbread dumplings, so good! Great recipe! ~ Melissa