Crock Pot Tex Mex Dumpling Soup
Are you looking for a new soup to switch up soup night? This Crock Pot Tex Mex Dumpling Soup has great flavors all topped with a yummy cornmeal dumpling!
Servings: 4 -6 servings
Ingredients
- 1 lb ground beef browned
- 15.5 oz can kidney beans drained and rinsed
- 15.5 oz can black beans drained and rinsed
- 14.5 oz can Mexican-style stewed tomatoes
- 10 oz pkg frozen corn
- 4 oz can chopped green chiles
- 1 cup carrots peeled and sliced
- 1 cup onion chopped
- 2 cloves garlic minced (I use freeze dried garlic instead)
- 3 cups chicken broth
- 2 teaspoons chili powder
- Dumplings:
- 1/3 cup all-purpose flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg white beaten
- 2 Tablespoon milk
- 1 Tablespoon oil
Instructions
- Put all of your soup ingredients (those ABOVE "Dumplings" in the ingredient list) together in your crock pot and give it a good stir
- Cover and cook on low for 6-8 hours.
- Give your soup an good stir.
- Take your flour, cornmeal, baking powder, salt and pepper and mix together in a bowl, set aside
- In another bowl, mix together your egg white, milk and oil
- Stir your egg white mixture into your flour mixture with a fork until it is just combined
- Turn your crock pot up to high and drop in your dumpling batter one rounded teaspoonful at a time into your soup. It is okay if dumplings touch.
- Cover again and cook for a half hour with the lid on.
- Serve once dumplings are set.