Chicken Chili with Cornbread Dumplings

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

Ingredients

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 (4.5 oz) Old El Paso™ chopped green chiles
1
teaspoon ground cumin

Dumplings

1 1/3
cups Original Bisquick™ mix
2/3
cup yellow cornmeal
2/3
cup milk
1
teaspoon chili powder

Directions

Directions

  • 1 In 5-quart nonstick Dutch oven, heat chili ingredients over medium-high heat, stirring occasionally, until bubbly.
  • 2 Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
  • 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.

Notes










Tips

Expert Tips

Use a deli-roasted chicken for a quick way to get the chicken for this recipe.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
Calories from Fat
120
% Daily Value
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.