TURKEY CHILI SOUP

Turkey Chili Soup image

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.

Provided by Chef Small

Time 6h

Yield 4-6 serving(s)

Number Of Ingredients 38

Ingredients

1 small fresh whole turkey
1 large onion, cut in half
2 carrots, cut into 1 inch pieces
2 stalks celery, cut into 1-inch pieces
1 sprig fresh thyme
1 sprig fresh oregano
2 bay leaves
3 garlic cloves
1 tablespoon whole black peppercorn
3 tablespoons olive oil
2 large red onions, finely diced
8 garlic cloves, minced
1 stalk celery, diced
1 large carrot, diced
2 medium cooked potatoes, peeled and mashed slightly
2 tablespoons chili powder
3 tablespoons chipotle chile puree
2 tablespoons ground cumin
1 tablespoon spanish paprika
1/2 teaspoon cinnamon
3 cups peeled and diced tomatoes
3 cups cooked kidney beans
1 green pepper, diced
1/2 red pepper, diced
1/4 cup red wine
1 tablespoon chopped cilantro
2 cups finely diced cooked turkey (see above)
2 cups coarsely chopped fresh mustard greens
1 cup corn
1 teaspoon wine vinegar
salt & freshly ground black pepper
Tabasco sauce (optional)
1 tablespoon lemon juice (optional)
fresh guacamole
low-fat sour cream, mixed with yogurt
chopped scallion
cilantro
grated cheddar cheese, thinly s

Steps:

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.

Nutrition Facts : Calories 2737.2, Fat 120.5, SaturatedFat 32.1, Cholesterol 925.3, Sodium 2004, Carbohydrate 97.4, Fiber 22.2, Sugar 23, Protein 302.1