Southwestern Chicken and Dumplings

Prep 25 min


Cook 15 min


Ready in 40 min

Take your chicken and dumplings for a south of the border twist that is comforting, spicy, and full of flavor!


    Chicken Filling
  • 3 cups (750 mL) baked or rotisserie chicken
  • 2 tbsp (30 mL) oil
  • 1   small onion, chopped
  • 1   red bell pepper, chopped
  • ½ tsp (2 mL) salt
  • ¼ cup (60 mL) flour
  • 1 tbsp (15 mL) taco seasoning
  • 1 can (15 oz/398 mL) black beans, drained and rinsed
  • 1½ cups (375 mL) frozen corn
  • ¼ cup (60 mL) salsa (see cook’s tips)
  • 3 cups (750 mL) chicken stock or broth
    Corn Topping
  • 2   eggs
  • 1 box (8.5 oz/240 g) corn muffin mix (see cook’s tips)
  •  Optional : 2 tbsp (30 mL) diced jalapeno, chives, grated cheddar cheese


  1. To shred the chicken, place in the Deluxe Stand Mixer bowl fitted with the scraper beater and MIX for 1:45.
  2. Preheat the oven to 400°F (200°C).
  3. Heat the oil in the 5-Qt. (4.7-L) Brilliance Nonstick Saute Pan over medium heat for 3 minutes. Add the onion, pepper, salt, flour, and taco seasoning; cook until the vegetables are soft, about 5 minutes, stirring occasionally.
  4. Add the chicken, beans, corn, salsa, and stock to the skillet. Stir and bring to a boil. Reduce the heat and cook until thickened, about 5 minutes.
  5. Meanwhile, add the eggs, muffin mix and jalapenos (if using) to the mixer bowl and BEAT for 2:00.
  6. Once the chicken mixture has thickened, spoon and spread the muffin batter over the top.
  7. Bake until set and the corn mixture has slightly browned, 13-15 minutes. Sprinkle with the chives and cheese, if you’d like. Cool slightly before serving.


  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 480, Total Fat 15 g, Saturated Fat 4.5 g, Cholesterol 145 mg, Sodium 1440 mg, Carbohydrate 57 g, Fiber 5 g, Sugars 11 g (includes 0 g added sugar), Protein 30 g

Cook's Tips:

Choose your favorite salsa—hot, medium, mild, salsa verde, or whatever you like!

Using boxed corn muffin mix is quick and easy, but follow this recipe and not the package directions or the topping will be runny.

If you can’t find corn muffin mix, you can substitute 2 ⁄3 cup (150 mL) of flour, ½ cup (125 mL) of yellow cornmeal, 3 tbsp (45 mL) of sugar, 1 tbsp (15 mL) of baking powder, and ¼ tsp (1 mL) of salt, and follow the remaining directions.

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