White Chicken Chili
1/4 cup shredded Mexican cheese
- For Chili:
- 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
- 2 15 oz cans white beans northern, navy or canellini
- 1 15 oz can corn or hominy undrained
- 1 can cream of chicken soup
- 1 4 oz can chopped green chiles
- For Cornbread Dumplings:
- 1 packet Martha White sweet corn muffin mix
- 1/4 cup green onions sliced finely
- 1 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.
- 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 just adds such great flavor to this.