Fiesta Turkey Soup With Green Chile Biscuits

We used the last of our turkey to make this soup and John and Andy loved it - said to make it again. Except for the cheese and sour cream, which you could leave out, it's also very healthy. You can find and print this recipe out on myrecipes.com.

1 medium onion, diced
1 tsp. veg oil (I had to use more)
1 garlic clove, minced
3 cups chopped cooked turkey or chicken
1 (15 oz) can chili beans
3 1/2 cups chicken or turkey broth
1 (11 oz) can whole kernel corn with red and green peppers, drained
1 (10 oz) can diced tomatoes and green chiles
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Toppings: sour cream, shredded Mexican four-cheese blend

Saute onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and saute' 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings and Green Chile Biscuits. (search recipe on myrecipes.com - a Bisquick recipe) I can add it here if you would like. It's basically Bisquick biscuits (either cut out or dropped) - but add drained green chiles and shredded 4-cheese Mexican cheese to them when you mix it up.

Note: For our own personal tastes, I chose the mild versions of each of the canned items.

Yield: Makes 8 servings
Southern Living, November 2004