Categories: Stews-chowder-chili

Ingredients

• 1 Tbsp. vegetable oil
• 1/2 medium white onion, chopped
• 1/2 red bell pepper, diced
• 1 or 2 Fresno or jalapeno peppers, seeded
• and chopped
• 2 cups canned or frozen corn, drained if using
• canned
• 1/2 tsp. cumin seed
• 1/4 tsp. smoked paprika
• 1 (16 oz.) jar tomatillo salsa
• 1 (5 oz.) can evaporated milk
• 2 cups chicken broth
• About 3 cups chopped or shredded leftover
• or rotisserie chicken
• 2 cups baking mix such as Bisquick
• 2/3 cup milk, plus more as needed
• 3/4 cup shredded sharp cheddar cheese

Directions

1. In a large pot with a tight-fitting lid, or Dutch oven, heat the oil over medium heat. Add the onion, bell pepper, hot pepper and corn and cook, stirring frequently, until onions begin to soften. Stir in the cumin and paprika and cook 1 minute. Stir in the tomatillo salsa, evaporated milk, chicken broth and chicken. Bring together a simmer.
2. meanwhile, stir together the baking mix, milk and cheese to form a very soft and sticky dough, adding more milk, one tablespoon at a time, if necessary. Drop dough by spoonfuls into simmering broth. Cook, uncovered, for 10 minutes; cover and cook 10 minutes more.

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