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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Delicious.. need I say more? Ingredients:
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) package frozen southwest mixed vegetables |
reduced fat corn tortilla chips |
diced avocado |
lime wedge |
sour cream |
minced scallion |
Directions:
1. Heat a large pot over medium heat, and lightly coat the bottom with cooking spray and add the olive oil.
2. When the oil is hot add in the onions, garlic, chiles and turkey legs. Saute for about 5 minutes.
3. Add in spices, diced tomatoes, tomato sauce, chicken broth, and worchesterchire sauce. Simmer over medium low heat for 30 minutes.
4. 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.
5. Shred meat from the legs and add back into the pot, discarding bones.
6. Serve using the following method:.
7. 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.
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