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.
Recommended: The 99 Most American Recipes Ever
VERIFIED BY Taste of Home Test Kitchen
- 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).
Originally published as Southwestern Turkey Dumpling Soup in Country Extra January 1998, p49
Reviews forSouthwestern Turkey Dumpling Soup
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review