Appetizers / Soups / Salads

Turkey, Chorizo and Chipotle "Soup" with Corn Cakes is for Dinner.

Turkey, Chorizo and Chipotle "Soup" with Corn Cakes takes several minutes to prepare.

Turkey, Chorizo and Chipotle "Soup" with Corn Cakes takes several minutes to cook.

Turkey, Chorizo and Chipotle "Soup" with Corn Cakes makes 24 servings.

The ingredients for Turkey, Chorizo and Chipotle "Soup" with Corn Cakes are:

2 Tbsp. extra virgin olive oil (EVOO), corn oil or vegetable oil (twice around the pan)
1/2-lb. chorizo (Mexican sausage), chopped
2-lbs. ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded Tbsp. chili powder (a palmful)
2 chipotle in adobo sauce, chopped (available in Spanish or Mexican foods aisle) or 1/2 cup hot chipotle salsa
Salt to taste
1 cup Mexican beer
2 cups chicken broth
1 28-oz. can chopped stewed tomatoes
1 15-oz. can red kidney beans, drained
1 5-oz. package corn muffin mix, prepared
8-oz. pepper-jack cheese, shredded (1 1/2 cups)

Here is how you make Turkey, Chorizo and Chipotle "Soup" with Corn Cakes:

Heat a 5-qt. Anolon Advanced Oval Saut? pan over medium heat. Add oil and chorizo, brown 1 minute. Push chorizo off to the side and add turkey to the pan. Brown turkey, crumbling meat as it cooks, 3 minutes. Add onion, garlic, chili powder and chipotle or salsa. Cook another 5 minutes.Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add broth, tomatoes and beans. Bring to a boil. Reduce heat and simmer 10 minutes.Heat a nonstick griddle pan over medium heat. Mix corn muffin mix according to package directions for corn cakes. Mix in cheese. Butter the griddle. Ladle batter onto griddle in 3" cakes; cook until golden, 3 minutes on each side. Transfer corn cakes to a plate and tent with aluminum foil to keep warm.Pour "stoup" into bowls and top with cheese corn cakes?like a spicy, corn-topped chili pot pie.Number of Servings: 24Recipe submitted by SparkPeople user LESSNOW59.

The nutritional information for Turkey, Chorizo and Chipotle "Soup" with Corn Cakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 198.7

• Total Fat: 19.2 g
• Cholesterol: 40.4 mg
• Sodium: 517.0 mg
• Total Carbs: 13.8 g
• Dietary Fiber: 1.9 g
• Protein: 13.0 g