Southwestern Bean Soup With Cornmeal Dumplings

• 1 (15 1/2 ounce) can red kidney beans, rinsed and drained
• 1 (15 1/2 ounce) can pinto beans or (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 2 tablespoons chicken bouillon granules or 2 tablespoons vegetable bouillon granules
• 1 -2 teaspoon chili powder
• 2 garlic cloves, minced
• Dumplings
• 1/3 cup flour
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 dash salt
• 1 dash pepper
• 1 egg white, beaten
• 2 tablespoons milk
• 1 tablespoon oil

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 white, 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.

red kidney beans, pinto beans, chicken, water, tomatoes, kernel corn, carrot, onion, green chilies, chicken bouillon granules, chili powder, garlic, dumplings, flour, yellow cornmeal, baking powder, salt, pepper, egg, milk, oil

Taken from www.food.com/recipe/southwestern-bean-soup-with-cornmeal-dumplings-247860 (may not work)