Categories: Chicken, Main Dish, Slow Cooker, Soup, Tex-Mex
Ingredients
- 1 (15 1/2 ounce) can red kidney beans , rinsed and drained
- 1 (15 1/2 ounce) can black beans or 1 (15 1/2 ounce) can pinto beans or 1 (15 1/2 ounce) can great northern beans , rinsed and drained
- 1 cooked chicken breast , shredded
- 3 cups water
- 1 (14 1/2 ounce) can Mexican-style stewed tomatoes
- 1 (10 ounce) package frozen whole kernel corn , thawed
- 1 cup sliced carrot
- 1 cup chopped onion
- 1 (4 ounce) can chopped green chilies
- 2 tablespoons beef bouillon granules or 2 tablespoons chicken bouillon granules or 2 tablespoons vegetable bouillon granules
- 1 -2 teaspoon chili powder
- 2 garlic cloves , minced
- Dumplings:
- 1/3 cup flour
- 1/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1 dash salt
- 1 dash pepper
- 1 egg white , beaten
- 2 tablespoons milk
- 1 tablespoon oil
Directions
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Combine 11 soup ingredients in slow cooker.
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Cover and cook on low 10 – 12 hours or high 4 – 5 hours.
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Make dumplings by mixing together flour, cornmeal, baking powder, salt and pepper.
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Combine egg white, milk and oil. Add to flour mixture. Stir with fork until just combined.
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At the end of the soup’s cooking time, turn slow cooker to high. Drop dumplings by rounded teaspoonfuls to make 8 mounds atop the soup.
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Cover and cook for 30 minutes (do not lift cover).
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Serve topped with your choice(s) of sour cream, shredded cheddar cheese and crushed tortilla chips.