Spicy Mexican Chili with Chicken Finger Dumplings

Name: Spicy Mexican Chili with Chicken Finger Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces cooked frozen chicken fingers and/or chicken nuggets, thawed; 1/2 cup milk; Two 15.5-ounce cans pinto beans; 2 tablespoons vegetable oil; 1 tablespoon chili powder; One 16-ounce jar salsa; Kosher salt; 4 cups chicken broth; 1 large egg, beaten; 3 tablespoons cornstarch; 1/3 cup sour cream; 1/4 cup fresh cilantro leaves

Servings: persons

12 ounces cooked frozen chicken fingers and/or chicken nuggets, thawed
1/2 cup milk
Two 15.5-ounce cans pinto beans
2 tablespoons vegetable oil
1 tablespoon chili powder
One 16-ounce jar salsa
Kosher salt
4 cups chicken broth
1 large egg, beaten
3 tablespoons cornstarch
1/3 cup sour cream
1/4 cup fresh cilantro leaves

1
Using your hands or the back of a paring knife, scrape off half of the breading from the chicken fingers.
2
Discard the excess breading.
3
Put the chicken fingers into a mixing bowl with the milk and use your hands to break up the chicken into smaller pieces.
4
Place 1 can of the pinto beans along with its liquid into the bowl of a food processor.
5
Blend until completely smooth.
6
Transfer to a bowl and reserve.
7
Do not wash the food processor; you will be using it again to make the chicken dumplings.
8
Heat the oil in a Dutch oven over medium heat.
9
Add the chili powder and cook until fragrant, about 2 minutes, stirring constantly.
10
Stir in the salsa and cook for 2 minutes.
11
Add the chicken broth and blended pinto beans.
12
Stir to combine.
13
Bring to a boil, and then reduce to a simmer.
14
Simmer until slightly thickened, about 10 minutes.
15
Meanwhile, make the chicken finger dumplings.
16
Add the chicken fingers and egg to the used food processor bowl.
17
Blend until it resembles a chunky puree (similar to tuna fish).
18
Transfer the puree to a mixing bowl and stir in the cornstarch.
19
Add the remaining can of beans with their liquid to the stew.
20
Then drop rounded teaspoons of the dumpling batter into the stew, making about 24 dumplings.
21
Cover with a lid and cook until the dumplings are cooked through, 5 to 7 minutes.
22
To serve, divide the stew among 6 bowls.
23
Top with a dollop of sour cream and a sprinkle of cilantro leaves.

742

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces cooked frozen chicken fingers and/or chicken nuggets, thawed, 1/2 cup milk, Two 15.5-ounce cans pinto beans, 2 tablespoons vegetable oil, and more.

Yes, Spicy Mexican Chili with Chicken Finger Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!