White Chicken Chili with Masa Dumplings
Rustic Mexican-inspired chicken chili featuring tender shredded chicken, white beans, and bright tomatillo broth, topped with pillowy masa corn dumplings. The oregano and cumin provide earthy warmth while fresh tomatillos add subtle tang. Serve this comforting one-pot meal to family and friends on cool evenings or casual weeknight dinners. The masa dumplings distinguish this from standard chili, adding authentic texture and corn flavor that absorbs the savory broth.
Ingredients
- 2 tsp olive oil
- 1 medium onion, chopped
- 1 pound chicken breast, boneless skinless, finely chopped
- 32 oz chicken stockvegetable stock1:1vegetarianFull guide →
- 16 oz white beans, canned, small, undrained
- 4 medium tomatillo, papery skin removed, rinsed and chopped
- 2 tsp oregano, mexican
- ½ tsp cumin, ground
- ¼ tsp black pepper, coarse ground
- ½ cup masa harinacornmeal, fine ground1:1grain
slightly grainier texture
- ½ tsp oregano, mexican
- ¼ tsp sea salt
- ¼ tsp baking powder
- 1 whole egg, lightly beaten
- 2 tbsp water
Instructions
- 1
Heat oil in large saucepan over medium-low heat.
- 2
Add onion and cook until softened, about 5 minutes.
- 3
Add chicken, stock, white beans, tomatillos, oregano, cumin, and pepper. Bring to boil over medium-high heat.
- 4
Reduce heat to medium-low and simmer for 15 minutes until chicken is cooked through.
- 5
While chili simmers, mix masa harina, oregano, salt, and baking powder in a bowl.
- 6
Stir egg and water into masa mixture until dough forms.
- 7
Shape dough into 1/4-inch balls and make small indentation in center of each.
- 8
Drop dumplings onto simmering chili, cover, and simmer 20 minutes until dumplings are cooked through and liquid reduces by about a quarter.
- 9
Serve with cheese, cilantro, jalapeño slices, and lime wedges.
Tips
Make masa balls ahead and refrigerate up to 4 hours; add straight to simmering chili without thawing.
Don't skip rinsing tomatillos well to remove sticky coating; it ensures clean, bright flavor in the broth.
Shred cooked chicken finely for better integration with broth rather than leaving in large chunks.
Good to Know
Refrigerate in airtight container up to 4 days. Dumplings soften slightly upon storage but remain edible.
Prepare masa dough through ball-shaping stage up to 4 hours ahead; cover and refrigerate. Make chili broth 1 day ahead, then add dumplings and simmer when ready to serve.
Ladle into bowls topped with shredded cheese, fresh cilantro, jalapeño slices, and lime wedges for brightness.
Common Mistakes
Don't overwork masa dough or dumplings become tough; mix gently until just combined.
Don't skip the indentation in dumpling center or they won't cook evenly throughout.
Don't simmer dumplings longer than 20 minutes or they dissolve into broth.
Substitutions
Vegan Options
General Alternatives
slightly grainier texture
FAQ
Can I use frozen chicken?
Thaw completely before chopping and cooking to ensure even doneness. Cold chicken will extend simmer time and may result in overcooked onions.
What if I can't find fresh tomatillos?
Canned tomatillos work well; use one 16 oz can, drained and chopped. Or substitute 4 medium green tomatoes though flavor will be less tart.
How long can I keep leftovers?
Refrigerate in airtight container up to 4 days. Dumplings absorb more liquid over time. Reheat gently on stovetop with splash of stock if needed.