White Chicken Chili with Hush Puppy Dumplings 4 boneless, skinless chicken breast halves 3 cans (14-1/2 oz.) chicken broth, divided 1 whole dried Anaheim chili pepper, rehydrated 2 tablespoons olive oil 1 cup finely chopped onion, divided 2 cloves garlic, minced 1/2 cup chopped green pepper 1/2 teaspoon cumin 1 tablespoon chili powder 2 tablespoons lime juice 1 can (19 oz.) cannellini beans 1/4 cup self-rising yellow cornmeal mix 1/2 cup flour 1/3 cup buttermilk 2 tablespoons chopped parsley 1/2 cup sour cream 6 tablespoons bottled salsa Remove stem and seeds from Anaheim pepper. In shallow baking dish, place chicken, Anaheim pepper and 1 cup chicken broth. Bake in 350 degree F. oven 30 minutes, turning once. Cut chicken into bite-size pieces; chop Anaheim pepper. In large saucepan, mix together chicken, Anaheim pepper and remaining chicken broth. Place over medium heat and bring to simmer. In small frypan, place olive oil; add 3/4 cup of the chopped onion, garlic, green pepper, cumin and chili powder; saute about 3 minutes, or until tender. Add onion mixture to chicken. Add lime juice and cannellini beans; simmer while preparing dumplings. In small bowl, mix together cornmeal mix and flour; stir in buttermilk, remaining 1/4 cup onion and parsley. Bring chicken mixture to a boil and drop dumpling mix in rounded teaspoons into boiling liquid. Cover, reduce heat to simmer and cook 15 minutes without lifting lid. Garnish each serving with a dollop of sour cream and 1 tablespoon salsa.
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