White Chicken Chili with Masa Dumplings
main dishes

White Chicken Chili with Masa Dumplings

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Warm up with homemade White Chicken Chili, made with the rich flavor of Kitchen Basics® Organic 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


  • 15



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White Chicken Chili

  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 pound boneless skinless chicken breasts, finely chopped
  • 1 container (32 ounces) Kitchen Basics® Organic Free-Range Chicken Stock
  • 1 can (16 ounces) small white beans, undrained
  • 4 medium tomatillos, papery skin removed, rinsed well and chopped
  • 2 teaspoons McCormick Gourmet™ 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™ Mexican Oregano
  • 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1/4 teaspoon baking powder
  • 1 egg, lightly beaten
  • 2 tablespoons water


  • 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.

  • 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.

  • 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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