- 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
- 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 cook 1 minute longer or until the cheese is melted. Yield: 8 servings (2-1/2 quarts).
Reviews for Southwestern Turkey Dumpling Soup
"Easy, tasty, and all the ingredience is usually in any ones pantry. I used canned chicken, and it worked out great."
"This is one of our favorites! I've used beef, chicken and veggie crumbles. Adding some hominy is yummy too!"
"i haven't tried this. it sounds great and simple. how bout using ground turkey or chicken instead of diced?"