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Chicken Chili with Cornbread Dumplings

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Betty Crocker Kitchens
Updated Mar 4, 2012
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Come and get it! Hearty chili and cornbread fare is ready in just 30 minutes.

Chicken Chili with Cornbread Dumplings

  • Prep Time 15 min
  • Total 30 min
  • Servings 6
  • Ingredients 11
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Ingredients

Chili

  • 3 cups cubed cooked chicken
  • 1 1/2 cups water
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (15 oz) navy beans, drained, rinsed
  • 1 can (11 oz) whole kernel corn with red and green peppers, undrained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 teaspoon ground cumin

Dumplings

Instructions

  • Step 
    1
    In 5-quart nonstick Dutch oven, heat chili ingredients over medium-high heat, stirring occasionally, until bubbly.
  • Step 
    2
    Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
  • Step 
    3
    Drop dough by 6 rounded spoonfuls onto simmering chili. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until dumplings are dry.

Nutrition

490 Calories
13g Total Fat
30g Protein
61g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4g
19%
Trans Fat
1g
Cholesterol
65mg
22%
Sodium
1160mg
49%
Potassium
520mg
15%
Total Carbohydrate
61g
20%
Dietary Fiber
7g
30%
Sugars
6g
Protein
30g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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