Southwest Corn and Turkey Soup
Dry chilies add a rich earthy flavor not achievable with their fresh counterparts.
Makes 6 servings
|3||dried ancho chiles (each about 4 inches long) or 6 dried New Mexico chiles (each about 6 inches long)*|
|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||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.
- 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.
|Serving Size:||1-2/3 cups soup|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||19 %|
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