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Turkey Chili Soup

Al Yeganeh, from Soup Kitchen International gave out his recipe in New York Magazine, 10/28/96. I substituted the Turkey for Itlalian sausage and it made an even better soup for my taste. This is the orignal recipe.

Ready In:
6hrs
Serves:
Units:

ingredients

directions

  • TO PREPARE THE STOCK:

  • Place all ingredients for the stock in stockpot and fill with cold water until turkey is just covered. Bring to a boil and simmer for 1 1/2 hours until turkey is cooked. Remove turkey. When cool enough to handle, debone, and return bones to stockpot, reserving meat. Discard skin. Cover and continue cooking for another 2 1/2 to 3 hours. Strain. Set aside.
  • TO PREPARE THE SOUP:

  • Heat oil in a soup pot. Add onions and garlic, sauteing until onions are translucent.
  • Add celery, carrot, and potatoes. Sweat over medium heat for 30 minutes, until the vegetables are soft, stirring occasionally.
  • Add chili powder, chipotle, cumin, paprika, and cinnamon, cooking over low heat for 10 minutes and stirring occasionally.
  • Add tomatoes, 6 cups stock, beans, peppers, wine and cilantro, simmering for 35 to 40 minutes.
  • Add turkey, mustard greens, corn and vinegar. Cook for 15 minutes.
  • Season to taste with salt, pepper, Tabasco, and lemon. Serve with 1 or 2 garnishes.
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"Al Yeganeh, from Soup Kitchen International gave out his recipe in New York Magazine, 10/28/96. I substituted the Turkey for Itlalian sausage and it made an even better soup for my taste. This is the orignal recipe."
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  1. Chef Small
    Al Yeganeh, from Soup Kitchen International gave out his recipe in New York Magazine, 10/28/96. I substituted the Turkey for Itlalian sausage and it made an even better soup for my taste. This is the orignal recipe.
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