Lunch: Southwestern Turkey Dumpling Soup Recipe
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
Instructions
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.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
