Recipe by SuperSpike
Delicious.. need I say more?
Top Review by bluesali
This was excellent! But whew! Spicy! I must have had very hot peppers. My jalapeno was quite large and I couldn't find anaheims so I used a poblano. Also substituted corn for the southwest veggies - we don't have them in PA. I also used turkey thighs instead of legs. But it was delicious. In order to turn down the heat a little when having leftovers, I added some more chicken, more broth and some green beans. Even better!
For the Soup
- 1 teaspoon olive oil
- 1 large onion, finely diced
- 1 anaheim chili, diced
- 1 jalapeno pepper, minced
- 2 tablespoons minced garlic
- 4 teaspoons new mexico chile powder
- 1 teaspoon cumin
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon cayenne
- 2 lbs smoked turkey legs
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 32 ounces fat-free low-sodium chicken broth
- 1 (16 ounce) packagefrozen southwest mixed vegetables
- reduced fat corn tortilla chips
- diced avocado
- lime wedge
- sour cream
- minced scallion
Directions See How It's Made
- Heat a large pot over medium heat, and lightly coat the bottom with cooking spray and add the olive oil.
- When the oil is hot add in the onions, garlic, chiles and turkey legs. Saute for about 5 minutes.
- Add in spices, diced tomatoes, tomato sauce, chicken broth, and worchesterchire sauce. Simmer over medium low heat for 30 minutes.
- Remove turkey legs and set aside to cool. Meanwhile add in frozen vegetable mix and let the soup continue to simmer over medium low heat for 5-10 minutes.
- Shred meat from the legs and add back into the pot, discarding bones.
- Serve using the following method:.
- Crush 4-6 tortila chips and place in the bottom of bowl. Top with a ladle or two of soup. Add about a quarter of an avocado, a spritz of lime, a dollop of sour cream, and a sprinkle of scallions and serve.