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Ingredients

• 3 cups water
• 1 15 ounce can red kidney beans, rinsed and drained
• 1 15 ounce can black beans, pinto beans, or Great Northern beans, rinsed and drained
• 1 14 ounce can Mexican-style stewed tomatoes
• 1 10 ounce package frozen whole kernel corn
• 1 cup sliced carrot
• 1 large onion, chopped
• 1 4 ounce can diced green chili peppers
• 2 tablespoons instant beef or chicken bouillon granules
• 1 - 2 teaspoons chili powder
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• Dash pepper
• 1 egg white
• 2 tablespoons milk
• 1 tablespoon cooking oil

Description

Cornmeal Dumplings Top This Slow-cooker Tex-Mex Soup Recipe. The Dumplings Are Added Near The End Of Cooking Time. Resist The Urge To Lift The Lid While The Dumplings Cook. Left To Cook Without Interruption, They'll Be Fluffy And Light.

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