Spicy Mexican Chili With Chicken Nugget Dumplings

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 ounces frozen chicken nuggets, thawed
• 1/2 cup milk
• 2 (15 ounce) cans pinto beans
• 2 tablespoons vegetable oil
• 1 tablespoon chili powder
• 1 (16 ounce) jar salsa
• kosher salt, to taste
• 1 quart chicken broth
• 1 egg, beaten
• 3 tablespoons cornstarch
• 1/3 cup sour cream
• 1/4 cup cilantro, chopped

Recipe

• 1 using your hands or the back of a paring knife, scrape off half of the breading from the chicken fingers. discard the excess breading. put the chicken fingers into a mixing bowl with the milk and use your hands to break up the chicken into smaller pieces.
• 2 place 1 can of the pinto beans along with its liquid into the bowl of a food processor. blend until completely smooth. transfer to a bowl and reserve. do not wash the food processor; you will be using it again to make the chicken dumplings.
• 3 heat the oil in a dutch oven over medium heat. add the chili powder and cook until fragrant, about 2 minutes, stirring constantly. stir in the salsa and cook for 2 minutes. add the chicken broth and blended pinto beans. stir to combine. bring to a boil, and then reduce to a simmer. simmer until slightly thickened, about 10 minutes.
• 4 meanwhile, make the chicken finger dumplings. add the chicken fingers and egg to the used food processor bowl. blend until it resembles a chunky puree (similar to tuna fish). transfer the puree to a mixing bowl and stir in the cornstarch.
• 5 add the remaining can of beans with their liquid to the stew. then drop rounded teaspoons of the dumpling batter into the stew, making about 24 dumplings. cover with a lid and cook until the dumplings are cooked through, 5 to 7 minutes.
• 6 to serve, divide the stew among 6 bowls. top with a dollop of sour cream and a sprinkle of cilantro leaves.