Tamale Soup

• 1/4 cup celery, diced
• 1/4 cup carrot, diced
• 1 cup onion, diced
• Olive oil flavored pan spray
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1 cup diced tomato with juice
• 1/2 cup tomato puree
• 1/2 cup zucchini, diced
• 1/4 cup corn kernels
• 1 cup garbanzo beans
• 1 teaspoon adobo paste from canned chipotle peppers
• 2 cups masa harina de maiz
• 1/2 teaspoon salt
• 1 1/4 cups warm chicken stock
• 4 tablespoons light butter
• 6 ounces cooked, boneless, skinless smoked turkey, shredded
• 1/4 cup red or green salsa

1. For the Soup: Gently sweat the celery, carrot and onion using the pan spray until the onion has softened, keeping a lid on the pot except when stirring.
2. Add oregano, cumin and garlic.
3. Sweat for a few more minutes.
4. Add the stock and simmer 30 minutes.
5. Add tomato products, zucchini, corn, garbanzo beans and adobo paste.
6. Simmer 10 minutes.
7. Unwrap the tamales, place 2 each in 6 large bottom soup bowls.
8. Ladle soup over tamales.
9. Garnish, if desired, with chopped cilantro, crumbled Queso Ranchero, and a squeeze of lime.
10. Combine masa, salt and stock.
11. In a large mixing bowl, whip softened light butter until fluffy, then incorporate into masa.
12. Spread a 2 1/2 by 4-nch rectangle of masa mixture onto an 8 by 10 inch aluminum foil rectangle.
13. Combine the chicken and salsa, then place 2 tablespoons lengthwise on the masa.
14. Gently fold over the foil lengthwise.
15. Crimp the masa together.
16. Roll up and close first the long side and finally the ends to form a pocket.
17. Steam, covered with toweling for 1 1/2 hours.
18. Yield: 12 tamales

celery, carrot, onion, olive oil, oregano, ground cumin, garlic, chicken stock, tomato, tomato puree, zucchini, corn kernels, garbanzo beans, peppers, maiz, salt, chicken, light butter, turkey, red

Taken from www.foodnetwork.com/recipes/tamale-soup-recipe.html (may not work)