1/2 c. chopped serrano chilies
2/3 c. chopped red onion
2/3 c. chopped green pepper
2/3 c. chopped celery
1 c. chopped leek, white part only
3 cloves garlic, minced
2 tbsp. dried oregano
4 c. chicken broth or canned broth
2 1/4 c. frozen corn, thawed
3 c. cubed uncooked turkey breast
2 tbsp. ground coriander seeds
2 1/2 tbsp. chili powder
1 tbsp. ground cumin
1/2 tsp. granulated sugar
1/2 tsp. salt or to taste
1/4 tsp. black pepper
1/4 c. all-purpose flour
1/2 c. cold water
3 (15 oz.) cans red kidney beans, drained

In a large stockpot, combine chilies, onion, green pepper, celery, leek, garlic, oregano and chicken broth, and simmer 45 minutes or until vegetables are tender.

In a blender or food processor, puree 1 1/4 cups of the corn. Pour into a medium bowl; add remaining corn, turkey, coriander, chili powder, cumin, sugar, salt and pepper. Set aside.

Bring chicken broth just to boiling. In a jar with cover, combine flour and water; gradually add to chicken broth, stirring constantly until broth begins to thicken. Add corn, turkey and seasonings. Stir in beans. Simmer 15-20 minutes. (You kitchen will smell terrific). Makes 10 servings.