Tex Mex Chicken and Dumplings Recipe

Tex Mex Chicken and Dumplings Recipe

Tex Mex Chicken and Dumplings


  • 1 teaspoon olive oil
  • 1/3 cup diced onions
  • 1/3 cup diced poblano pepper
  • 1/3 cup diced red pepper
  • 2 cloves minced garlic
  • 2 cups shredded chicken
  • 1 14oz can black beans, drained
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 cup corn
  • 2 32 oz containers chicken broth
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • 3 tablespoons melted butter
  • 1 tablespoon chopped cilantro


  1. Heat a large stock pot over medium heat. Add olive oil, onions and peppers. Cook for about 4 minutes or until the vegetables begin to soften, add garlic and cook another minute. Add chicken to the vegetables followed by the black beans; stir. Season mixture with paprika, oregano, salt, cumin and cayenne pepper. Add corn. Stir in chicken broth. Bring mixture to a boil and reduce heat to medium low.
  2. For the dumplings, stir together the flour, baking powder and salt. Slowly stir in milk and butter and mix until incorporated. Add cilantro; stir. Mixture will be thick.
  3. Drop dumplings into soup by spoonfuls. Cover and and simmer for 15-20 minutes or until dumplings are cooked.
  4. Serve.