Southwest Corn And Turkey Soup

Recipe Ingredients

3		Dried 4"-long ancho chilies
		= (or 6 dried 6"-long New Mexico chilies)
2		Zucchini (small)
1		Onion - thinly sliced (medium)
3		Garlic cloves - minced
1 teaspoon	5ml	Ground cumin
3		Fat-free reduced-sodium chicken broth - (14 oz ea)
8 oz	227g	Shredded cooked dark turkey meat - (to 12)
		= (1 1/2 to 2 cups)
1		Chick-peas or black beans - (15 oz) - rinsed, drained
1		Frozen corn - (10 oz)
1/4 cup	15g / 0.5oz	Cornmeal
1 teaspoon	5ml	Dried oregano leaves
1/3 cup	5.3g / 0.2oz	Chopped fresh cilantro

Recipe Instructions

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, chick-peas, 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 yields 6 servings.

Exchanges Per Serving: 2 Starch, 1 Meat.

Nutrition Facts: Calories 243; Calories from Fat 19%; Total Fat 5g; Saturated Fat 1g; Protein 19g; Carbohydrates 32g; Cholesterol 32mg; Sodium 408mg; Dietary Fiber 7g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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