Southwestern Turkey Dumpling Soup Recipe

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Southwestern Turkey Dumpling Soup Recipe
Southwestern Turkey Dumpling Soup Recipe photo by Taste of Home
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Southwestern Turkey Dumpling Soup Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
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
  • DUMPLINGS:
  • 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 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

Nutritional Facts

1-1/4 cups: 424 calories, 11g fat (4g saturated fat), 54mg cholesterol, 1358mg sodium, 51g carbohydrate (8g sugars, 8g fiber), 29g protein.

  • 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
  • DUMPLINGS:
  • 1-1/2 cups biscuit/baking mix
  • 1/2 cup cornmeal
  • 3/4 cup shredded cheddar cheese, divided
  • 2/3 cup milk
  1. 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.
  2. 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

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Reviews forSouthwestern Turkey Dumpling Soup

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Snackertwo User ID: 897 21253
Reviewed Nov. 9, 2011

"easy, tasty, and all the ingredience is usually in any ones pantry. I used canned chicken, and it worked out great."

MY REVIEW
auggiebelle User ID: 5877300 25147
Reviewed Oct. 6, 2011

"Didn't like this at all. Just tasted like tomato sauce with chili seasoning added, not for us at all. Canned chili is even better than this."

MY REVIEW
Trista Young User ID: 1159604 45398
Reviewed Sep. 1, 2011

"This is one of our favorites! I've used beef, chicken and veggie crumbles. Adding some hominy is yummy too!"

MY REVIEW
m3mush User ID: 2731512 50679
Reviewed Jan. 14, 2010

"i haven't tried this. it sounds great and simple. how bout using ground turkey or chicken instead of diced?"

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