Cook up the flavor of the Southwest in one pot!  Delicious Southwest Corn and Turkey Soup is sure to please the soup lover in you and your family.  This is not only a tasty soup but one packed full of nutrients.  In addition to the turkey and the corn, you have zucchini, black beans, garlic, onion, etc.  Serve your family a bowl of this nutritious soup today.

SOUTHWEST CORN AND TURKEY SOUP

3 dried ancho chilies

2 small zucchini

nonstick cooking spray

1 medium onion, thinly sliced

3 cloves garlic, minced

1 tsp ground cumin

3 cans (14-oz each) chicken broth

2 cups shredded cooked turkey meat

1 can black beans, rinsed and drained

1 pkg (10-oz) frozen corn

1/4 cup cornmeal

1 tsp oregano

1/3 cup chopped fresh cilantro

Cut the stems from the chilies and shake out the seeds.  Place chilies in a medium bowl and cover with boiling water.  Let stand around a half hour until the chilies are soft; drain.  Cut chilies open lengthwise and lay flat on a cutting board.  With the edge of a small knife, scrape chili pulp from the skin.  Finely mince pulp; set aside.

Cut zucchini in half lengthwise and then slice crosswise into 1/2-inch wide pieces.  Set aside.

Spray large saucepan with cooking spray and heat over medium heat.  Add the onion and 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, beans, corn, cornmeal, and oregano.  Bring the mixture to a boil over high heat.  Reduce heat to low, simmer for 15 minutes or until the zucchini is tender.  Stir in the cilantro and serve.

Yield: 6 servings at 243 calories, 32 g carbs, 19 g protein per serving.

Enjoy!