Turkey Soup with Green Chiles

We’re not soup people.  We’re more likely to go for a bowl of chili or a hearty stew.  But, it’s definitely time to sneak a few more soups into the supper schedule while there’s a chill in the air.  Whether those sniffles were caused by a cold, flu or pollen, a warm bowl of soup will help to sooth them away. Smoked turkey and green chilies gave this soup phenomenal flavor.  If you are a bit under the weather, you might decide to go light on the spices …or not.  It’s up to you.

Turkey Soup with Green Chiles
makes 1 big pot

1 large onion, diced
olive oil, as needed
4 cloves garlic, minced
3-4 stalks celery, well-washed and chopped with tops left on
5 carrots, peeled and sliced into rounds
1 – 28oz can tomatoes, pureed in food processor
4-5 cups chicken stock
1 smoked turkey leg
5-6 roasted green chiles
1 teaspoon red pepper flakes
1 teaspoon pasilla chile powder, or your favorite
1 teaspoon Mexican oregano
1/2 teaspoon black pepper, freshly ground
1 fresh bay leaf

In a large dutch oven, drizzle olive oil into the pan (approximately 2 Tablespoons).  Add onion and sauté until barely golden at the edges.  Add garlic, celery, carrots.  Toss briefly and continue to sauté for another minute.  Then, add tomatoes, chicken stock, turkey leg, roasted green chilies and spices.  Bring to a simmer and continue to simmer gently until the turkey can be removed from the bone. This should take about one hour.  Carefully remove the smoked turkey leg from the soup and remove the large bone and small hard pieces of tendon.  Shred the boneless turkey and return it to the soup.  Serve with low salt tortilla chips, salsa and sour cream on the side.  Garnish as you choose.

Lots of red pepper flakes and Mexican spices added heat and complexity.