Ingredients
-
3 (14 ounce) cans Swanson chicken broth
-
1 1/2 lbs skinless chicken thighs
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1 cup diced celery
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1 cup diced onion
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1 teaspoon salt
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1 teaspoon garlic powder
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1/2 teaspoon pepper
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2 cups chopped potatoes
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1 cup whole kernel corn
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1 (8 ounce) can tomato sauce
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1 cup medium salsa
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1 (4 ounce) can Ortega green chilies
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1/4 cup flour
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1/2 cup cold water
-
-
1 cup flour
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1/2 cup cornmeal
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2 teaspoons baking powder
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1 large egg
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1/2 cup milk
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2 tablespoons melted butter
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1/2 teaspoon salt
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1 cup sliced carrot
Instructions
- Bring the chicken broth to a boil in a 5-quart pan. Add chicken, onion, celery, salt, garlic, and pepper.
- Cover and cook over medium-low heat 45 minutes, or until the chicken is tender.
- Remove the chicken with a slotted spoon. Let
- the chicken cool.
- Add potatoes, carrots, corn, tomato sauce, salsa, and the undrained chilies to the pan. Cover and cook 20 minutes or until the vegetables are almost tender.
- Meanwhile, mix flour and water in a small bowl until well blended. Stir this into the stew.
- Cut the chicken into bite-sized pieces, add to the stew.
- Now mix all the corn dumpling ingredients
- together,in a bowl.
- Drop dumpling batter a tablespoon at a time on top of the stew in pan. Cover and cook 20 minutes, until dumplings are cooked through.