Spicy Mexican Chili with Chicken Finger Dumplings

Our Chopped Dinner Challenge this week was chicken fingers. We were pleasantly surprised that, in the food processor, they got transformed[ into light, airy dumplings that just needed a quick poach in the stew. Adjust the spice level in this dish to your liking by choosing mild, medium or spicy salsa. Chopped Basket Ingredient: chicken fingers]

Total Time:
40 min
15 min
25 min

6 serving

  • 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
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • To serve, divide the stew among 6 bowls. Top with a dollop of sour cream and a sprinkle of cilantro leaves.

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