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Southwestern Turkey Dumpling Soup Recipe

Photo by: Taste of Home

Here's a Western twist on traditional turkey dumpling soup. I especially like this recipe because it's fast, easy and uses up leftover turkey or chicken.

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6-8 Servings
Prep: 15 min. Cook: 30 min.

Ingredients

1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1-3/4 cups water
1 envelope chili seasoning
3 cups diced cooked turkey or chicken
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1-1/2 cups biscuit/baking mix
1/2 cup cornmeal
3/4 cup shredded cheddar cheese, divided
2/3 cup milk

Directions

In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Add beans and corn.
In a large bowl, combine biscuit mix, cornmeal and 1/2 cup of cheese; stir in milk. Drop by heaping tablespoonfuls onto the simmering soup. Cover and cook for 12-15 minutes or until dumplings are firm. Sprinkle with remaining cheese; cover and simmer 1 minute longer or until the cheese is melted. Serve immediately. Yield: 6-8 servings (2-1/2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 424 calories, 11 g fat (4 g saturated fat), 54 mg cholesterol, 1,358 mg sodium, 51 g carbohydrate, 8 g fiber, 29 g protein.

Southwestern Turkey Dumpling Soup published in Country Extra January 1998, p49

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