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Southwestern Turkey Dumpling Soup

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.
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    8 servings (2-1/2 quarts)

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

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