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Total Time
57mins
Prep 45 mins
Cook 12 mins

Ingredients Nutrition

Directions

  1. Stir together undrained tomatoes, garbanzo beans, kidney beans, celery, onion, apple juice, chicken broth, chili powder, garlic, oregano, and pepper in a 4 quart Dutch oven or kettle. Bring to boiling; reduce heat. Sour Cream Biscuits: stir together both flours, baking powder, and salt in a medium bowl.
  2. Add milk and sour cream, stirring until just moistened.
  3. Drop biscuit dough in 8 mounds onto simmering soup mixture. Cook, covered, about 12 minutes or until a toothpick inserted into biscuits comes out clean.
  4. Ladle soup into soup bowls.
  5. Place a biscuit on top of each serving and sprinkle with cheese.