Turkey-Chili Soup
By: Barnaby Dorfman
Published: Sunday, February 14, 2010 - 5:54am

Ingredients




1 small Fresh turkey, (dicard giblets or save for another use)
1 lrg Onion, cut in half
2 Carrots, cut into 1" pieces
2 Ribs celery, cut into 1" pieces
1 sprg fresh thyme
1 sprg fresh oregano
2 Bay leaves
3 Cloves garlic
1 tablespoon Whole black peppercorns
3 tablespoons Olive oil
2 lrgs Red onion, finely diced
8 Cloves garlic, minced
1 Rib celery, diced
1 lrg Carrots, diced
2 mediums Potatoes, cooked, peeled, and mashed slightly
3 tablespoons Chili powder
3 tablespoons Chipotle puree
2 tablespoons Ground cumin
1 tablespoon Spanish paprika
teaspoon Ground cinnamon
3 cups Tomatoes, peeled and diced
3 cups Kidney beans, cooked
1 Green bell pepper, diced
Red bell pepper, diced
Yellow bell pepper, diced
cup Red wine
1 tablespoon Cilantro, chopped
2 cups Mustard greens, coarsely chopped
1 teaspoon Wine vinegar
Salt
Freshly ground black pepper
Tabasco sauce, (optional)
1 tablespoon Lemon juice

Preparation

1 Garnishes: fresh guacamole, low-fat sour cream mixed with yogurt, chopped green onion, chopped cilantro, grated cheddar cheese, thinly sliced red onion, chopped hard-cooked eggs 2 *Note: Dried, roasted chipotle chilies are sold in Hispanic markets and some specialty stores. To use, soak chilies in water, then puree. 3 To prepare stock: place all ingredients in stockpot; fill with cold water until turkey is just covered. Bring to a boil. Reduce heat; simmer, uncovered, for 1 1/2 hours or until turkey is cooked. Remove turkey. When cool enough to handle, remove meat from bones. Return bones to stockpot. 4 Refrigerate meat. Discard skin. Cover stock; simmer for 2 1/2 to 3 hours. 5 Strain; discard solids. Reserve 6 cups stock and 2 cups finely diced turkey for soup. 6 To prepare soup; Heat oil in a soup pot. Add onion and garlic; saute until onions are translucent. Add celery, carrot and potatoes. Cover and cook slowly over medium heat for 30 minutes, until the vegetables are soft but not browned, stirring occasionally. 7 Add chili powder, chipotle puree, cumin, paprika and cinnamon. Cook over low heat for 10 minutes, stirring occasionally. 8 Add tomatoes, resereved 6 cups stock, beans, bell peppers, wine and cilantro; simmer for 35 to 40 minutes. Add reserved 2 cups turkey, mustard greens, and vinegar. Simmer for 15 minutes. Season to taste with salt, pepper, Tabasco and lemon juice. Serve with 1 or 2 garnishes.