This soup has a great southwestern flavor and is a real winner with my family. I love it because I can have the soup cooking in my crock pot, and when I get home from work, I can quickly make the dumplings and fix dinner in a jiffy.
In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until vegetables are tender, 6-8 hours.
For dumplings, combine the flour, cheese, cornmeal, sugar and baking powder in a large bowl. In another bowl, combine the egg, milk and oil; add to dry ingredients just until moistened (batter will be stiff).
Drop by heaping tablespoons onto soup. Cover and cook on high (without lifting cover) until a toothpick inserted in a dumpling comes out clean, about 30 minutes.