Southwestern Style Soup & Corn Dumplings
I have even used these corn dumpling in soupy chili, definitely a crowd pleaser at my house!
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1 can(s)mexican style soup, 18.5 oz
1 can(s)homestyle corn biscuits (use only 4 biscuits)
2 Tbspcheddar cheese, grated
1dollup sour cream, per serving
How to Make Southwestern Style Soup & Corn Dumplings
- Heat soup in a medium pot on medium heat, cover & heat to a low boil. While soup is heating, cut each biscuit into 9 pieces (cut into 3rds and cross cut twice).
- When soup is at low boil, drop biscuit pieces into soup one at a time giving each piece its own space. Stirring lightly, cover and return to low boil for 15 minutes.
- Sprinkle with cheese, a dollup of sour cream & sliced scallions