Broccoli Cheese Soup

Boil the taste of the Southwest into a pot! Delicious Southwest Corn Soup and Turkey is sure fallen into the soup lover in you and your family. This is not only a tasty soup, but one packed with nutrients. In addition to Turkey and the corn, you have to zucchini, black beans, garlic, onion, etc., your family a nutritious dish to serve with this soup today.

SOUTHWEST CORN AND TURKEY SOUP

3 dried ancho chilies
2 small zucchini
TeflonCooking spray
1 medium onion, cut into thin slices
3 garlic cloves, finely chopped
1 teaspoon ground cumin
3 cans (14-ounce pieces) chicken broth
2 cups chopped cooked turkey meat
1 can black beans, rinsed and drained
1 package (10-oz) frozen corn
1 / 4 cup cornmeal
1 teaspoon oregano
1 / 3 cup chopped fresh coriander leaves

Cut the stems of the chilies and shake the seeds. Place chiles in a medium bowl and pour boiling water. Let stand, about half an hour, until the chilieslet soft, drain. Cut chilies lengthwise and lay flat on a cutting board. With the edge of a small knife, scrape chile pulp from the skin. Finely chop pulp, set aside.

Zucchini in half lengthwise and then crosswise into slices 1/2-inch wide pieces. Set aside.

Spray large saucepan with cooking spray and heat over medium heat. The onion and cook, covered, 3 to 4 minutes or until light golden brown, stirring several times. Garlic and cumin, cook and stir about 30 seconds oruntil aromatic. Add chicken broth, reserved chile pulp, zucchini, turkey, beans, corn, corn flour, and oregano. Bring the mixture to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until the zucchini is soft. Stir in the cilantro, sprinkle and serve.

Yield: 6 servings at 243 calories, 32 g sugar, 19 grams of protein per serving.

Enjoy!

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5. Creamy Chicken Corn Soup Recipe