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!

For more of Linda’s recipes and her diabetic writings visit her at http://diabeticenjoyingfood.squarespace.com