South Western Corn & Turkey Soup with Lime Juice & Chipotle Chilies
				1 tablespoon Olive Oil 1 cup Onion, minced 2 to 3 Garlic Cloves, minced 3 to 4 tablespoons All-Purpose Flour 1 Red Bell Pepper, minced 3 cups canned or frozen Corn Kernels, (Fresh kernels can substituted, use about 4 ears, sauté for 2 to 3 minutes before proceeding) 1 tablespoon Puréed *Chipotle Chili Pepper in Abodo Sauce Salt & Pepper to taste The juice of 2 Limes 6 cups Chicken Stock, (Vegetable Stock can be substituted) 3 cups, cooked & diced Turkey, Chicken can be substituted 1 cup Heavy Cream 1 cup Green Onions, chopped ½ cup Cilantro, chopped     *Note: Jalapeños that have been dried and then smoked are referred to as chipotles
			In a heavy saucepan, over medium-high heat, sauté the onion until they become translucent, about 2 to 3 minutes Add the garlic and bell pepper, sauté for about 1 minute Add the flour, stir to incorporate, add the corn, the minced chipotle peppers & stock, and season to taste  Add the juice on 1 lime  Once the mixture has boiled reduce the heat & simmer for 30 minutes  Add the turkey  Whish in the heavy cream and bring the mixture up to a boil Add the juice of the remaining lime, green onions, cilantro and serve  Sever with addition lime wedges, sour cream & corn chips or corn bread Yields about 8 cups
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