Turkey Soup With Lime Chili Ny Times Recipes

TURKEY CHILI

Turkey Chili image

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.

Provided by Pierre Franey

Categories weeknight, project, main course, side dish

Time 35m

Yield 6 servings or more

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
2 pounds ground turkey, white and dark combined
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalapeno pepper, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
2 bay leaves
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)

Steps:

Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

Nutrition Facts : @context http, Calories 680, UnsaturatedFat 15 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 14 grams, Protein 55 grams, SaturatedFat 11 grams, Sodium 1496 milligrams, Sugar 14 grams, TransFat 1 gram

MEXICAN LIME WITH CHICKEN OR TURKEY TORTILLA SOUP

Mexican Lime With Chicken or Turkey Tortilla Soup image

I love this soup. simple but great flavor to start off a Mexican meal. Adjust the hotness to your own likeing. Although the original recipe did not say "cilantro" I believe at least a 1/4 cup of fresh chopped cilntro will really enhance the flavor of this soup.

Provided by Bergy

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 corn tortillas, cut into 2 x 1/2 inch pieces
1/3 cup onion, chopped
1/4 cup jalapeno pepper, chopped
4 cups low sodium chicken broth
1 cup turkey or 1 cup other left over meat
1 large tomatoes, chopped
2 tablespoons fresh lime juice
4 slices limes (to garnish)

Steps:

Spray a skillet with lite olive oil and fry the tortilla strips until brown& crisp, drain on paper towel.
Spray the pan again and saute the onions& chilis until tender but not brown.
Add broth& turkey (whatever), cover and simmer for 20 minutes.
Add tomatoe, simmer 5 more minutes, stir in the lime juice.
Taste and adjust the seasoning.
Ladle into hot bowls, add tortilla chips and garnish with a slice of lime.

Nutrition Facts : Calories 81.9, Fat 1.9, SaturatedFat 0.5, Sodium 80.3, Carbohydrate 12.3, Fiber 1.7, Sugar 2.5, Protein 6.1

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

Categories Whole Turkey

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

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