Southwestern Bean Soup With Cornmeal Dumplings

Total Time: 10 hrs 15 mins Preparation Time: 15 mins Cook Time: 10 hrs

Ingredients

• Servings: 4
• 1 (15 1/2 ounce) can red kidney beans, rinsed and drained
• 1 (15 1/2 ounce) can black beans or 1 (15 1/2 ounce) can pinto beans or 1 (15 1/2 ounce) can great northern beans, rinsed and drained
• 1 cooked chicken breast, shredded
• 3 cups water
• 1 (14 1/2 ounce) can mexican-style stewed tomatoes
• 1 (10 ounce) package frozen whole kernel corn, thawed
• 1 cup sliced carrot
• 1 cup chopped onion
• 1 (4 ounce) can chopped green chilies
• 2 tablespoons beef bouillon granules or 2 tablespoons chicken bouillon granules or 2 tablespoons vegetable bouillon granules
• 1 -2 teaspoon chili powder
• 2 garlic cloves, minced
• 1/3 cup flour
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 dash salt
• 1 dash pepper
• 1 egg , beaten
• 2 tablespoons milk
• 1 tablespoon oil

Recipe

• 1 combine 11 soup ingredients in slow cooker.
• 2 cover and cook on low 10 - 12 hours or high 4 - 5 hours.
• 3 make cumplings by mixing together flour, cornmeal, baking powder, salt and pepper.
• 4 combine egg , milk and oil. add to flour mixture. stir with fork until just combined.
• 5 at the end of the soup's cooking time, turn slow cooker to high. drop dumplings by rounded teaspoonfuls to make 8 mounsd atop the soup.
• 6 cover and cook for 30 minutes (do not lift cover).
• 7 serve topped with your choice(s) of sour cream, shredded cheddar cheese and crushed tortilla chips.