Turkey Chipotle Masa Stew

Turkey Chipotle Masa Stew                 Nancy Harrison

"Garnish this spicy turkey soup, made with chipotle chilies, masa harina flour, and diced tomatoes, with fresh sprigs of cilantro or parsley."

Ingredients

• 1 pound boned, skinned turkey breast
• 1 1/2 quarts fat-skimmed chicken broth
• 1 (8 ounce) onion, peeled and chopped
• 2 canned chipotle chilies 

• 1/2 cup dehydrated masa flour (corn tortilla flour)
• 1 (14.5 ounce) can diced tomatoes
• Cilantro or parsley sprigs

Directions

1. In a 4- to 5-quart pan over high heat, bring turkey breast, broth, and onion to a boil. Cover, reduce heat, and simmer until turkey is no longer pink in center of thickest part (cut to test), 8 to 10 minutes.
2. With a slotted spoon, lift turkey from broth. When cool enough to touch, in 5 to 6 minutes, tear meat into fine shreds.
3. Meanwhile, wearing gloves, cut out and discard chili seeds and veins. Finely chop chilies.
4. Whisk masa into broth. Add tomatoes (with juice), then chilies to taste. Bring to a boil over high heat, stirring often. Reduce heat and simmer to blend flavors, about 5 minutes. Add turkey and stir just until hot, 1to 2 minutes.
5. Ladle into wide bowls. Garnish with cilantro sprigs.