Southwest Chicken and Dumplings
Transform your comfort food game with this rich and satisfying Southwest Chicken and Dumplings recipe! Infused with bold flavors, this dish combines tender, shredded chicken, smoky spices like cumin and chili powder, and hearty ingredients like black beans, green chiles, and sweet corn for a zesty twist on tradition. The velvety broth is topped with fluffy, cornmeal-based dumplings laced with fresh cilantro, creating a cozy, one-pot meal that’s perfect for weeknights or chilly evenings. Ready in just an hour, this fusion of classic chicken and dumplings with southwestern flair will have your family coming back for seconds.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 4-ounce can diced green chiles
- 1 cup frozen corn kernels
- 1 15-ounce can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups all-purpose flour
- 0.5 cup cornmeal
- 1 tablespoon baking powder
- 3 tablespoons unsalted butter, melted
- 0.75 cup whole milk
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until browned. Remove from the pot and set aside.
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5-6 minutes until softened and fragrant.
Pour the chicken broth into the pot and bring it to a simmer. Add the browned chicken breasts back to the pot. Cover and simmer for 15-20 minutes, or until the chicken is fully cooked.
Remove the chicken from the pot and shred it using two forks, then return the shredded chicken to the pot.
Stir in the heavy cream, diced green chiles, corn, black beans, cumin, chili powder, smoked paprika, salt, and black pepper. Reduce the heat to low and let the soup gently simmer while you prepare the dumplings.
In a mixing bowl, whisk together the flour, cornmeal, baking powder, and a pinch of salt. Add the melted butter and milk, stirring until a dough forms. Gently fold in the chopped cilantro.
Drop spoonfuls of the dumpling dough into the simmering soup, covering the surface evenly. Cover the pot with a lid and cook for 15 minutes, or until the dumplings are puffed up and cooked through.
Serve the Southwest Chicken and Dumplings hot, garnished with extra cilantro if desired. Enjoy this warm, spiced twist on a classic dish!
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1337 mg | 58% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 7.4 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
