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