SOUTHWESTERN CORN AND TURKEY SOUP

3 dried ancho chilies (each about 4 inches long) OR 6 dried New Mexico   chilies (each about 6 inches long)

2 small zucchini

cooking spray

1 medium onion; thinly sliced

3 cloves garlic; minced

1 teaspoon ground cumin

3 cans (14 oz. each) fat-free reduced-sodium chicken broth

1 1/2 to 2 cups cooked dark turkey meat; shredded

1 can (15 oz.) chick-peas or black beans; rinsed & drained

1 package (10 oz.) frozen corn

1/4 cup cornmeal

1 teaspoon dried oregano

1/3 cup cilantro; chopped

1. Cut stems from chilies; shake out seeds. Place chilies in medium bowl; cover with boiling water. Let stand 20-40 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.

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

3. Spray large saucepan with cooking spray; heat over medium heat. Add onion; cook, covered, 3-4 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.

Yields 6 servings

CALORIES: 243; PROTEIN: 19g; CARBS: 32g; FAT: 5g; FIBER: 7g; CHOL: 32mg; SODIUM: 408mg.

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