Warm up with homemade White Chicken Chili, made with the rich flavor of chicken stock, beans and tomatillos. Paired with chewy Mexican masa dumplings, this meal is as fragrant as it is hearty. Garnish with lime wedges, fresh cilantro and jalapeño slices.
20m
PREP TIME
45m
COOK TIME
184
CALORIES
15
INGREDIENTS
Servings: 8
Ingredients
- White Chicken Chili
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 pound boneless skinless chicken breasts, finely chopped
- 1 container (32 ounces) chicken stock
- 1 can (16 ounces) small white beans, undrained
- 4 medium tomatillos, papery skin removed, rinsed well and chopped
- 2 teaspoons McCormick Gourmet™ All Natural Mexican Oregano
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- Masa Dumplings
- 1/2 cup masa harina (instant corn masa flour)
- 1/2 teaspoon McCormick Gourmet™ All Natural Mexican Oregano
- 1/4 teaspoon McCormick® Sea Salt Grinder
- 1/4 teaspoon baking powder
- 1 egg, lightly beaten
- 2 tablespoons water
INSTRUCTIONS
- 1 For the White Chicken Chili, heat oil in large saucepan on medium-low heat. Add onion; cook and stir 5 minutes or until softened. Add remaining ingredients. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 minutes or until chicken is cooked through.
- 2 Meanwhile, for the Masa Dumplings, mix masa harina, oregano, sea salt and baking powder in medium bowl. Add egg and water; stir to form a dough. Shape dough into 1/4-inch balls. Use your pointer finger to make an indentation in center of each ball. Set aside.
- 3 Drop the Masa Dumplings onto chili after chicken is cooked through. Cover. Simmer 20 minutes or until dumplings are cooked through and liquid has reduced by a quarter. Serve chili with shredded cheese, chopped fresh cilantro, sliced jalapeño peppers and lime wedges, if desired.
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