Southwestern Turkey Dumpling Soup

Prep:15 minutes  -Cook:30 minutes   6 to 8 servings (2-1/2 qts)

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 ounnces) 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 chedder 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 cuo cheese  , stir in milk  . Drop by heaping tablespoonfulls into the simmering soup  . Cover and cook  do 12 to 15 minutes  or until  dumplings are firm . Sprinkle  with remaining  cheese; cover  and simmer  1 minute longer  or until  the cheese is melted .

Here's a western twist  on traditional turkey dumpling  soup . You will love this recipe because  it's fast and easy .