I pulled out one of my old Rachael Ray cookbooks and randomly selected her recipe Hot Mamacita. She cracks me up with some of the dish names. This is for one of her many "stoups" thicker than soup but thinner than stew. Have you ever made one before?
This particular "stoup" is Turkey, Chorizo and Chipotle with Corn Cakes.
by Rachael Ray
2 T EVOO
1/2 pound chorizo (soy for me)
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 t (palmful) chili powder
2 chipotles in adobo sauce, chopped (if you don't remove the seeds it will be really spicy)
kosher salt to taste
1 C Mexican beer (I used a Corona)
2 C chicken stock
1 can 28 oz. chopped stewed tomatoes (I used regular diced tomatoes)
1 can 15 oz. red kidney beans, drained ( I used pinto beans)
1 package 5 oz. Jiffy brand corn muffin mix
8 oz pepper-Jack cheese shredded
2 T unsalted butter
Heat a deep skillet or wide pot over medium-high 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 cookis, 3 minutes. Add onions, garlic, chili powder, and chipotles. Cook another 5 minutes. Season with salt. Add beed and cook another minute, stirring to loosen and bits from the bottom of the pan. Add broth, tomatoes, and beans. Bring to a bubble. Reduce heat and simmer 10 minutes.
Heat a nonstick griddle pan over medium-high heat. Mix corn muffin mix accourding to package directions for corn cakes. Mix in cheese. Nest butter in a paper towel and rub grill with butter. Ladle batter onto griddle in 3-inch 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, top with cheese-corn cakes- like a spicy corn-topped chili pot pie.