Chicken Chili with Cornbread Dumplings

I made this for the first time tonight.

Chicken Chili with Cornbread Dumplings

Chili
3 cups cubed, cooked chicken (I used 3 chicken breast)
1 1/2 cups water
1 can condensed cream of chicken soup
1 can white kidney or navy beans, drained and rinsed
1 can Mexicorn, undrained
1 can chopped green chiles (I omitted these)
1 teaspoon ground cumin

Dumplings
1 1/3 cup baking mix (like bisquick)
2/3 cup yellow cornmeal
2/3 cup milk
1 teaspoon chili powder

1. In 5-quart dutch oven, heat all ingredients over medium-high heat, stirring occasionally, until bubbly.
2. Meanwhile, in medium bowl, stir all dumpling ingredients until soft dough forms.
3. Drop dough by rounded spoonfuls onto simmering chili. Reduce heat to medium-low. Cover, cook 13-15 minutes or until dumplings are dry.

It is very good, even without the chilies it is a bit spicy. I also could not find my cornmeal so I just used 2 cups of baking mix and it turned out really good.