Southwest Chicken and Dumplings is a cozy dinner with a little Southwestern flair. Tender chicken, black beans, corn, tomatoes, and pico de gallo come together in a flavorful stew, then it’s topped with soft, fluffy, taco-seasoned dumplings.
It’s a fun way to switch up my classic Chicken and Dumplings while keeping all the cozy comfort you want in a one-pot meal!
Ingredients & Substitutions
- Chicken breasts: Boneless, skinless chicken breasts work best. Boneless, skinless chicken thighs can also be used.
- Taco seasoning: Use my homemade taco seasoning or your favorite store-bought blend. You’ll use it in both the stew and dumplings. I also have more homemade seasoning recipes you may want to try!
- Black beans: Drain and rinse canned black beans before adding. Pinto beans can also be used.
- Sweet corn: Canned corn keeps this easy, but frozen corn works, too; no need to thaw it first.
- Diced tomatoes with green chiles: Add them undrained for extra flavor and moisture.
- Pico de gallo: Adds fresh flavor and a little heat. My roasted salsa can be used instead.
- Chicken broth: Regular chicken broth works well. Add a little more if needed to keep enough liquid around the dumplings.
- Sour cream: Helps make the dumplings soft and tender. Full-fat sour cream gives the best texture.
- Whole milk: Adds richness and moisture to the dumplings, helping keep them soft and tender. 2% milk can also be used, but whole milk gives the best texture.
- Eggs: Help bind the dumpling ingredients together and add structure. Use large eggs at room temperature so they mix evenly into the batter.
- All-purpose flour: I recommend sticking with all-purpose flour for the best dumpling texture.
- Baking powder: Helps the dumplings puff up as they cook.
- Toppings: Shredded cheese, sour cream, fresh cilantro, and lime wedges are all optional but delicious.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work well in this recipe. They may need a little extra cooking time, so cook until the chicken reaches 165°F and shreds easily.
Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great shortcut. Use about 2 pounds of shredded rotisserie chicken and skip the browning and simmering steps for the chicken. Add the shredded chicken when you add the beans, corn, tomatoes, pico de gallo, and broth, then simmer until the stew is hot before adding the dumplings.
Can I use frozen corn?
Absolutely. Frozen corn works just as well as canned corn. You can add it straight from the freezer without thawing first.
Can I use store-bought dumplings?
Yes! You can use refrigerated or frozen store-bought dumplings instead of the homemade taco dumplings. Follow the package directions for cooking, and make sure the dumplings are fully cooked before serving. Keep in mind that they won’t have the same taco-seasoned flavor as the homemade dumplings.
Why shouldn’t I lift the lid while the dumplings cook?
The dumplings need the steam trapped inside the pot to cook and puff up. Lifting the lid lets that steam escape, which can leave the dumplings undercooked.
Can I freeze Southwest Chicken and Dumplings?
Yes, but the dumplings may change texture a little after freezing and reheating. For the best results, freeze the stew separately from the dumplings if you know you’ll be freezing leftovers.
What to Serve with Southwest Chicken and Dumplings
Southwest Chicken and Dumplings is hearty enough to be a meal on its own, but a few simple sides can round it out nicely.
- Green salad: A crisp side salad with a simple dressing adds some freshness.
- Tortilla chips: Try making homemade tortilla chips! Perfect for scooping up the flavorful stew.
- Roasted vegetables: Roasted broccoli, zucchini, peppers, or my sheet pan roasted vegetables make an easy side.
- Extra toppings: Set out shredded cheese, sour cream, fresh cilantro, and lime wedges so everyone can add their favorites.
How to Store Southwest Chicken and Dumplings
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings may soak up some of the broth as they sit.
Freezer: For the best texture, freeze the chicken stew without the dumplings. Store in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop. Make a fresh batch of dumplings when serving.
Reheating: Reheat leftovers gently on the stovetop or in the microwave until heated through. If the stew has thickened, add a splash of chicken broth to loosen it.
Southwest Chicken and Dumplings
Ingredients
Stew
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning, homemade or store-bought
- 1 can (15 ounces) black beans, drained, rinsed
- 1 can (15.25 ounces) sweet corn, drained
- 1 can (14.5 ounces) diced tomatoes with green chiles, undrained
- 1 ½ cups (169.5 g) pico de gallo, divided
- 3 cups (24 ounces) chicken broth, plus more as needed
Taco Dumplings
- 1 cup (230 g) sour cream
- ½ cup whole milk
- 2 large eggs, room temperature
- 2 cups (250 g) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon taco seasoning
For Serving, Optional
- Shredded cheese
- Sour cream
- Fresh cilantro
- Lime wedges
Instructions
Stew
- Season the chicken breasts with salt and pepper.
- In a large Dutch oven or heavy pot with a lid, heat the olive oil over medium heat. Add the chicken and brown on both sides, about 6 to 8 minutes total. The chicken does not need to be cooked through at this point.
- Sprinkle the taco seasoning over the chicken. Add the black beans, corn, diced tomatoes with green chiles, 1 cup of the pico de gallo, and chicken broth. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and is tender enough to shred.
- Remove the lid and shred the chicken right in the pot using two forks. If the stew seems too thick, add a little more chicken broth. You want enough liquid around the chicken and vegetables for the dumplings to steam.
Dumplings
- While the stew is simmering, whisk together the sour cream, milk, and eggs in a large bowl.
- In a separate bowl, whisk together the flour, baking powder, salt, and taco seasoning. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Drop large spoonfuls of the batter over the surface of the simmering stew, making about 8 to 10 dumplings.
- Cover the pot tightly and cook over low heat for 20 to 25 minutes. Do not lift the lid while the dumplings cook. The dumplings are done when they are puffed and cooked through, and a toothpick inserted into the center comes out clean.
- Spoon the stew and dumplings into bowls and top with the reserved ½ cup of pico de gallo. Add shredded cheese, sour cream, cilantro, or a squeeze of fresh lime, if desired.
Did you make this recipe?
You can tag me at @iamhomesteader.
Can anyone recommend a replacemt for pico de gallo, not cilantro fans here.
You can make your own and not use cilantro. 🙂
https://iamhomesteader.com/pico-de-gallo/