Instructions: Saute onion in oil until softened, then stir in chile puree. Cook a few minutes until the flavor concentrates, then add garlic, turkey broth, tomato juice & zucchini. Cook over high heat until zucchini are tender & sauce has reduced somewhat & thickened. (If its too watery, pour it off, boil down until it thickens, then return to zucchini.)

Season to taste with salt, cumin & a tiny pinch of cinnamon. Add corn & diced turkey. Warm through & serve with a dab of chipotle chile sauce stirred in, if desired.

Note: I keep small containers of chile puree in the freezer for nearly instant chile dishes; you can use canned chile sauce or enchilada sauce, but the flavor will be less rich.

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