Chicken Chili with Cornbread Dumplings

Prep

15

min
Total

30

min
Servings

6

Come and get it! Hearty chili and cornbread fare is ready in just 30 minutes.

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

Steps

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.

Recipe Tips

tip 1

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

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

*Percent Daily Values are based on a 2,000 calorie diet.

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