Recipe for chipotle turkey, black bean and corn soup
My best soups spring not from recipes, or even from intention, but from my inner frugal neat-freak. I'll bet you didn't know I had one of those, but I do. She periodically hauls out bits and remnants from the fridge and freezer, and tosses them into a soup pot. These "fridge dumps" might start out looking like the compost pile, but with a tweak here and some herbs and spices there, they become, without fail, the creations I wish I could recreate. With this chipotle turkey, black bean and corn soup, I sensed right from the beginning that it would be good, so I kept notes as I was making it. What I didn't know is just how good it would be. The secret ingredient, the tail end of a jar of homemade chipotle barbecue sauce, was a gift from Just One Donna!, a fellow Rhode Island blogger; any smoky barbecue sauce, plus a chopped chipotle pepper in adobo (or two, if you like it hot), will give you the sweet-hot undertone that makes this soup one of the greats.
Chipotle turkey, black bean and corn soup
2 tsp olive oil
1 lb ground turkey (I use 93% fat-free)
1 small onion, chopped
2 oz canned diced green chiles (mild)
1 cup chipotle barbecue sauce, or 1 cup smoky barbecue sauce + 1-2 chopped chipotle peppers in adobo
15-oz can black beans, drained and rinsed
1 cup roasted corn kernels (I use Trader Joe's)
1 cup canned tomato
3 cups chicken stock, homemade or store-bought (I use 99% fat-free when I use store-bought)
10 shakes of green (jalapeño) Tabasco
Kosher salt and fresh black pepper, to taste
Optional garnishes: sour cream, cilantro leaves, strips of toasted tortillas
In a Dutch oven or heavy stock pot, heat the oil, and brown the turkey over medium heat, stirring frequently. When the turkey is browned, add the onion and green chiles, and stir for 1 minute.
Stir in the barbecue sauce, beans, corn, tomato and chicken stock. Bring to a boil, then reduce to simmer, cover, and cook for 15 minutes. Season with green Tabasco, salt and pepper to taste.
Garnish individual portions with sour cream, cilantro leaves or strips of toasted tortillas. Serve hot.