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Southwest Chicken and Dumplings Recipe

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Classic chicken and dumplings gets a tasty makeover with a little heat in this Southwest Chicken and Dumplings Recipe.

southwest chicken and dumplings in bowl with spoon

So many people have made and loved my recipe for classic chicken dumplings. It’s sometimes overwhelming to me! Since that recipe is so popular I decided to take it in a different but still delicious direction by creating a Southwestern inspired version of chicken and dumplings.

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southwest chicken and dumplings in pot with ladle

The original dumpling recipe I used in my simply delicious chicken and dumplings is practically fool proof and so flavorful. So I stuck with that same recipe but replaced some of the flour with cornmeal and added just a touch of sugar – because I personally prefer my cornbread on the sweeter side. These dumplings have a cornbread taste, but they still rise in the steam to be light and fluffy on the inside.

southwest chicken and dumplings close up

I thought about making chicken chili for the base but I decided that I didn’t like the idea of beans with the dumplings. So instead my soup base for the cornbread dumplings is more similar to a chicken and corn chowder. Salsa verde, rotisserie chicken and Campbell’s nacho cheese soup make this recipe convenient to make on a busy night. But the homemade dumplings really make this dish taste like you slaved over the stove for much longer to create it.

Southwest Chicken and Dumplings | Foodtastic Mom #chickenanddumplings

Tips for Southwest Chicken and Dumplings Recipe:

  • Use your favorite brand of green salsa for this recipe. I used this brand.
  • I use this cookie scoop to measure and drop my dumplings into the soup.
  • I like the heat that the cayenne pepper adds to this dish. But if you don’t like spice, leave it out.
  • I use a soup pot similar to this one to make the chicken and dumplings.
  • Leftovers of these Southwest Chicken and Dumplings reheat well.

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Southwest Chicken and Dumplings | Foodtastic Mom #chickenanddumplings

Southwest Chicken and Dumplings | Foodtastic Mom #chickenanddumplings
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5 from 12 votes

Southwest Chicken and Dumplings Recipe

Classic chicken and dumplings gets a tasty makeover with a little heat in this Southwest Chicken and Dumplings Recipe.
Course Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
Calories 515kcal
Author Foodtastic Mom

Ingredients

For the Soup:

  • 1 rotisserie chicken
  • 1 tbsp vegetable oil
  • 1 yellow onion peeled and finely chopped
  • 12 oz. Salsa Verde use your favorite jarred brand
  • 1 tsp ancho chile powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 10 oz can Campbell's nacho cheese soup
  • 1 15 oz can white corn drained
  • 4 cups chicken stock

For the Dumplings:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 tbsp baking powder
  • 2 tsp sugar
  • 1 tsp salt
  • 3/4 cup milk
  • 4 tbsp butter

Instructions

For the Soup:

  • Remove the skin and bones from the rotisserie chicken and discard. Shred the meat and set aside until ready to add to the soup.
  • In a 6 or 8 quart stock pot heat the oil over medium heat. 
  • Add the chopped onion and cook until starting to soften, stirring occasionally, for 6 or 7 minutes.
  • Add the salsa verde, ancho chile powder, salt and cayenne pepper and bring to a simmer.
  • Stir in the shredded chicken and cook for a few minutes.
  • Stir in the nacho cheese soup, white corn and chicken stock. Stir well and bring the soup to a gentle simmer.

For the dumplings:

  • Add the milk and butter to a microwave-safe measuring cup and microwave for about 90 seconds, until butter melted.
  • In a clean bowl, whisk together the flour, cornmeal, baking powder, sugar and salt.
  • Add the warm butter and milk mixture to the flour and cornmeal mixture and stir with a spatula until a smooth dough is formed.
  • Into the simmering soup, drop the dumplings by rounded scoops (about 1 1/2 tablespoons each) so they are evenly floating on top of the soup.
  • Reduce the heat to low, cover the soup pot with a lid and allow the dumplings to steam for 25 minutes. No peeking!
  • Serve the soup with sour cream and shredded cheese to top.

Notes

I make all my recipes on my gas stove. My burner on LOW keeps the soup at a gentle simmer. If you are cooking on an electric stove, you might need to have your burner temperature set a little higher.
The soup needs to be gently simmering (not boiling) for the dumplings to cook properly. 

Nutrition

Calories: 515kcal

More Easy Chicken Dinner Recipes:

Southwest Chicken and Dumplings | Foodtastic Mom #chickenanddumplings

Reader Interactions

Comments

  2. Tina says

    5 stars
    That is so clever using salsa verde in chicken and dumplings. It looks amazing and easy, can’t wait to try this, definitely saving this one. Thanks for sharing your recipes!

    Reply

  11. Michele says

    5 stars
    I received an Instant Pot for Christmas and LOVE it! I’ve been cooking up a storm. I already made the traditional chicken and dumplings but am going to have to make your version. Adding Salsa Verde is brilliant. My husband will love this!

    Reply

  12. CJ says

    5 stars
    I just love the flavors of this easy, cold-weather soup!
    This is the 3rd or 4th time I’ve made it since finding this recipe. Having it again tonight😉

    Reply

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