Southwest Chicken and Dumplings
Southwest Chicken and Dumplings is a cozy, hearty dinner packed with tender chicken, black beans, corn, tomatoes, and plenty of Southwest flavor. Then come the soft, taco-seasoned dumplings, cooked right on top of the stew for a fun spin on classic chicken and dumplings.
Servings: 6 people
Calories: 691kcal
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.
Nutrition
Serving: 1portion | Calories: 691kcal