Denver Green Chili
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Recipe of the Week - 11/27/11
Turkey Tortilla Soup

This is a great way to use leftover turkey. I like to make it in a crockpot
and everyone can just help themselves. This is a robust, satisfying dish.
I like to use the dark turkey meat for about 3 cups of the meat and large
chunks of white meat for the remaining cup of meat. I'm generally a fan
of the white meat.

Some people like it very spicy, and some like it mild. I adjust the green
chiles, chili powder, and cumin according to the heat & spice tolerance
of my guests.

I made a giant vat of this Turkey Tortilla Soup ... and it's all gone.

Turkey Tortilla Soup


6 tablespoons canola oil
8 corn tortillas, chopped
6 garlic cloves, minced
1/2 cup chopped cilantro
1 1/2 cups chopped onion (about 1 medium)
2 10 oz cans diced tomatoes with green chiles (Rotel or Hatch Select)
1 tablespoon ground cumin
1 tablespoon Ancho chili powder
3 bay leaves
6 cups chicken stock (or turkey broth)
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 cups diced or shredded cooked turkey
1 15 oz can black beans
2 cups frozen corn
1 lime, juiced
1/4 cup diced green chiles (optional, to taste)
optional: shredded cheese, avocado slices, sour cream for garnish


1. In dutch oven, heat the oil over medium heat.  Add the onion, garlic, cilantro
   and tortillas, cooking for 2-3 minutes.
2. Add the tomatoes, bringing to a boil.,  

3. Add cumin, chili powder, bay leaves, and chicken stock and return to a boil. 

4. Reduce heat, then add salt, cayenne, corn, and black beans and simmer for
   an additional 30 minutes.

5. Remove bay leaves, then stir in shredded turkey, lime juice, and green chiles
   (if desired), adjusting to taste and desired heat level. Add salt and pepper
    to taste.

Preparation time: 1 hour
Serves: 8

Turkey Tortilla Soup

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