southwestern style soup & corn dumplings
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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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yield
2 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For southwestern style soup & corn dumplings
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1 canmexican style soup, 18.5 oz
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1 canhomestyle corn biscuits (use only 4 biscuits)
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2 Tbspcheddar cheese, grated
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1dollup sour cream, per serving
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1scallion, sliced
How To Make southwestern style soup & corn dumplings
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1Heat 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).
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2When 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.
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3Sprinkle with cheese, a dollup of sour cream & sliced scallions
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Southwestern Style Soup & Corn Dumplings:
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