TLC Cooking "Southwest Corn and Turkey Soup"

Southwest Corn and Turkey Soup

Southwest Corn and Turkey Soup

YIELD Makes 6 servings
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Dry chilies add a rich earthy flavor not achievable with their fresh counterparts.

INGREDIENTS

3	dried ancho chiles (each about 4 inches long) or 6 dried New Mexico chiles (each about 6 inches long)*
2	small zucchini
1	medium onion, thinly sliced
3	cloves garlic, minced
1	teaspoon ground cumin
3	cans (about 14 ounces each) fat-free reduced-sodium chicken broth
1‑1/2	to 2 cups (8 to 12 ounces) shredded cooked dark turkey meat
1	can (about 15 ounces) chickpeas or black beans, rinsed and drained
1	package (10 ounces) frozen corn
1/4	cup cornmeal
1	teaspoon dried oregano
1/3	cup chopped fresh cilantro

*Ancho chiles can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Cut stems from chilies; shake out seeds. Place chilies in medium bowl; cover with boiling water. Let stand 20 to 40 minutes or until chilies are soft; drain. Cut open lengthwise and lay flat on work surface. With edge of small knife, scrape chili pulp from skin (thicker-skinned ancho chilies will yield more flesh than thinner-skinned New Mexico chilies). Finely mince pulp; set aside.
Cut zucchini in half lengthwise; slice crosswise into 1/2-inch-wide pieces. Set aside.
Spray large saucepan with cooking spray; heat over medium heat. Add onion; cook, covered, 3 to 4 minutes or until light golden brown, stirring several times. Add garlic and cumin; cook and stir about 30 seconds or until fragrant. Add chicken broth, reserved chili pulp, zucchini, turkey, chickpeas, corn, cornmeal and oregano; bring to a boil over high heat. Reduce heat to low; simmer 15 minutes or until zucchini is tender. Stir in cilantro; ladle into bowls and serve.

This recipe appears in: Southwestern

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat	1
Starch	2