adapted from Williams-Sonoma

2 tablespoons olive oil

1 large onion, diced

Salt

Pepper

2 tablespoons ground cumin

5 garlic cloves, minced

4 small serrano chiles, roasted, peeled, and diced

2 boxes chicken stock

2 cups chopped turkey

3 cans white beans (cannellini beans or chick peas)

2 tablespoons fresh oregano, minced

1/3 cup fresh cilantro, chopped

1/4 cup cornmeal

Turn on the broiler in your oven. Roast the chilis on all sides until they are blackened. Place thechilis in a brown paper bag and seal it closed. After a few minutes, the skins will start to peel off the. Remove the skin and mince the chilis - keeping the seeds.

In a large saute pan, heat the olive oil over medium high heat. Add the onion, season with salt and pepper, and saute until it has softened, about 8 minutes. Add the cumin, garlic and chilis. Cook for 30 seconds, until the garlic is fragrant. Add the broth and bring to a boil. Add the diced turkey, canned beans and oregano.

Place the cornmeal in a bowl with 1/2 cup of the warm broth. Stir the cornmeal and make sure there aren't any lumps. Add the cornmeal mixture to the soup pot. Simmer on low heat for about an hour. Ladle soup into bowls. Serve with chopped cilantro.