Southwestern Turkey Dumpling Soup

• 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

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.

tomato sauce, tomatoes, water, chili seasoning, chicken, kidney beans, black beans, whole kernel corn, biscuitbaking, cornmeal, cheddar cheese, milk

Taken from www.tasteofhome.com/recipes/southwestern-turkey-dumpling-soup/ (may not work)