Southwestern Style Soup & Corn Dumplings

Southwestern Style Soup & Corn Dumplings Recipe

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Cindy Klinger


I used Progresso Heart Healthy southwest style black bean and vegetable soup & Pillsbury Grands Homestyle Corn Biscuits. I wanted a soup that I could sink my teeth into and satisfy my hunger as well.
I have even used these corn dumpling in soupy chili, definitely a crowd pleaser at my house!


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10 Min
20 Min
Stove Top


Add to Grocery List

  • 1 can(s)
    mexican style soup, 18.5 oz
  • 1 can(s)
    homestyle corn biscuits (use only 4 biscuits)
  • 2 Tbsp
    cheddar cheese, grated
  • 1
    dollup sour cream, per serving
  • 1
    scallion, sliced

How to Make Southwestern Style Soup & Corn Dumplings


  1. 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).
  2. 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.
  3. Sprinkle with cheese, a dollup of sour cream & sliced scallions

Printable Recipe Card

About Southwestern Style Soup & Corn Dumplings

Course/Dish: Bean Soups, Other Soups, Chili
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy

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