White Chicken Chili with Cornbread Dumplings

This simple recipe for White Chicken Chili with Cornbread Dumplings is much better than the average white chicken chili. The cornbread dumplings make it amazing!

A DELICIOUSLY UNIQUE WHITE CHICKEN CHILI

This recipe for white chicken chili is like nothing else you’ve ever tasted. We take a delicious base of white chicken chili and drop in some cornbread dumplings. I developed this recipe while working with Martha White Baking many years ago. It ended up being such a huge hit with family and friends that I just had to share it here on the blog.

a closeup photo of a bowl of white chicken chili with cornbread dumplings with a spoon inserted and topped with a dollop of sour cream.

CORNBREAD DUMPLINGS

These dumplings are incredibly easy to make since I am using a package of cornbread muffin mix. Take note: we aren’t making the cornbread using the directions on the back of the package. We want a stiffer batter to make dumplings.

an overhead photo of a white bowl filled with white chicken chili on a wooden surface.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • chicken broth
  • water
  • onion
  • garlic
  • chicken tenders
  • taco seasoning
  • white beans (northern, navy or canellini)
  • corn or hominy
  • cream of chicken soup
  • green chiles
  • sweet corn muffin mix
  • green onions
  • eggs
chicken broth, water onion, garlic, chicken tenders, taco seasoning, white beans, corn, cream of chicken soup, green chiles, cornbread mix, green onions.

HOW TO MAKE WHITE CHICKEN CHILI WITH CORNBREAD DUMPLINGS:

In a large pot, over medium-high heat, add in chicken stock, water, diced onions, garlic and chicken tenders.

chicken broth, onion, garlic and chicken breasts in a large pot.

Cover and cook chicken until done (about 15-20 minutes.) Usually while my chicken is cooking, I start opening cans and draining the beans. Take chicken out and shred using two forks or in a stand mixer.

shredding chicken with two forks in a bowl.

To the pot, add in taco seasoning, white beans, corn, cream of chicken soup and green chiles. Stir, then add in shredded chicken. Stir again.

taco seasoning, white beans, corn, cream of chicken soup, green chiles and chicken in a pot.

Cover and cook on medium while you are making the dumplings. In a medium bowl, combine corn muffin mix with green onions, egg, sour cream and cheese. Combine well.

Drop the dumplings (using only half the mixture) by the teaspoonful into the pot. Cover and allow dumplings to steam for about 10-12 minutes. They will puff up. To test if they are done, poke a toothpick inside one. If it comes out clean (with no batter on it), they are ready.

a ladle scooping up some cornbread dumplings out of a large pot.

Ladle into a bowl and serve. I like to serve this with some sour cream and shredded cheese on top. The sour cream just adds such great flavor to this.

a bowl of white chicken chili with cornbread dumplings topped with cheese and sour cream in a white bowl.

CRAVING MORE RECIPES?

Originally published: February 2014
Updated & republished: January 2023

White Chicken Chili with Cornbread Dumplings recipe.

White Chicken Chili with Cornbread Dumplings

This simple recipe for White Chicken Chili with Cornbread Dumplings is much better than the average white chicken chili. The cornbread dumplings make it amazing!

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Courses: Main course

Cuisine: American

Keyword: Cornbread Dumplings, White Chicken Chili

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 6

Calories: 545kcal

Author: Brandie @ The Country Cook

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Instructions

  • In a large pot, over medium-high heat, add in chicken stock, water, diced onions and garlic and chicken tenders.

  • Cover and cook chicken until done (about 15-20 minutes).

  • Take chicken out and shred using two forks or your stand mixer.

  • To the pot, add in taco seasoning, white beans, corn, cream of chicken soup and green chiles.

  • Stir, then add in shredded chicken. Stir again.

  • Cover and cook on medium while you are making the dumplings.

  • In a medium bowl, combine corn muffin mix with green onions, egg, sour cream and cheese. Combine well until a stiff dough forms.

  • Drop the dumplings (using only half the mixture) by the teaspoonful into the pot.

  • Cover and allow dumplings to steam for about 10-12 minutes.

  • They will puff up. To test if they are done, poke a toothpick inside one. If it comes out clean (with no batter on it), they are ready. Be careful when stirring these around while cooking or they will break apart.

  • Spoon into a bowl and serve.

Notes

  • You are not going to use all this dough for the dumplings. We only need half of this batter. You could certainly use it all but it depends on how many dumplings you want. If you make the full batch, you will need to add additional chicken broth to your chili because these dumplings will soak up some liquid. You can use the other half of the dumpling batter to make mini muffins to serve with this chili if you’d like.
  • Serve with sour cream and shredded cheese on top. The sour cream adds such great flavor to this.

Nutrition

Calories: 545kcal | Carbohydrates: 69g | Protein: 34g | Dish: 14g | Saturated Fat: 4g | Cholesterol: 89mg | Sodium: 2270mg | Potassium: 952mg | Fiber: 11g | Sugar: 9g | Vitamin A: 345IU | Vitamin C: 21mg | Calcium: 172mg | Iron: 5.4mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values ​​are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Updated: This post originally had a giveaway where we asked folks if they preferred sweet or unsweetened cornbread. That giveaway has now ended.

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