Prep 8 mins
Cook 15 mins
This is an old Cooking Light recipe and it's a fantastic way to use some of that leftover Thanksgiving turkey. One of my absolute favorite recipes.
- 1 teaspoon vegetable oil
- 1⁄2 cup roasted almonds (I used the salted kind)
- 2 dried anaheim chiles (stemmed, seeded, and chopped)
- 1 cup chopped onion
- 1 garlic clove
- 1 chipotle chile in adobo (chopped)
- 1 1⁄2 cups fire roasted crushed tomatoes (such as Muir Glen)
- 1 tablespoon sugar
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon clove
- 2 (6 inch) corn tortillas (torn into pieces)
- 14 1⁄2 ounces vegetable broth
- 1 tablespoon white wine vinegar
- 3 cups cooked turkey breast or 3 cups cooked chicken breasts, shredded
- fresh cilantro stem (optional)
- Place almonds in food processor and process until smooth (about 2 1/2 minutes) scraping side of bowl once. Set aside.
- Heat oil in large skillet over medium-high. Add Anaheim chiles; saute 1 minute or until softened. Add onion and garlic and saute 4 minutes or until onion is lightly browned.
- Add chipotle, tomatoes, sugar, spices, tortilla pieces, and broth to the pan. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.
- Spoon the mixture into a food processor and process until smooth. Return mixture to pan; stir in almond butter and vinegar; cook 1 minute. Stir in turkey. Garnish with cilantro.