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Ingredientes
- 1 x onion minced
- 1 Tbsp. oil
- 1/4 c. mild red chile puree* such as guajillo, ancho, New Mexico, pasilla
- 2 x garlic cloves minced
- 1 c. turkey broth
- 1/2 c. tomato juice
- 3 x zucchini trimmed, sliced Salt Grnd cumin
- 1 pch cinnamon
- 1 c. corn kernels
- 2 c. diced roast turkey Chipotle chiles en adobo
Direcciones
- Saute/fry onion in oil till softened, then stir in chile puree. Cook a few min till the flavor concentrates, then add in garlic, turkey broth, tomato juice & zucchini. Cook over high heat till zucchini are tender & sauce has reduced somewhat & thickened. (If it's too watery, pour it off, boil down till it thickens, then return to zucchini.)
- Season to taste with salt, cumin & a tiny healthy pinch of cinnamon. Add in corn & diced turkey. Hot through & serve with a dab of chipotle chile sauce stirred in, if you like.
- Note: I keep small containers of chile puree in the freezer for nearly instant chile dishes; you can use canned chile sauce or possibly enchilada sauce, but the flavor will be less rich.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 97 | |
| Calories from Fat 34 | 35% |
| Total Fat 3.92g | 5% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 193mg | 8% |
| Potassium 574mg | 16% |
| Total Carbs 14.31g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.19g | 3% |
| Protein 3.63g | 6% |
