Spicy Chili with Chicken Finger Dumplings
Ingredients
- 12 ounces cooked frozen chicken fingers and/or chicken nuggets, thawed
- 1/2 cup milk
- Two 15.5-ounce cans pinto beans
- 2 tablespoons vegetable oil
- 1 tablespoon chili powder
- One 16-ounce jar salsa
- Kosher salt
- 4 cups chicken broth
- 1 large egg, beaten
- 3 tablespoons cornstarch
- 1/3 cup sour cream
- 1/4 cup fresh cilantro leaves
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