Shelly's Recipe

SOUTHWEST CORN AND TURKEY SOUP

Category: Soups

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 tsp ground cumin
3 (14 oz) cans chicken broth
1 1/2 to 2 cups shredded cooked dark turkey meat
1 (15 oz) can chickpeas or black beans, rinsed and drained
1 (10 oz) pkg frozen corn
1/4 cup cornmeal
1 tsp dried oregano
1/3 cup chopped fresh cilantro

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.