Slow Cooked Turkey Soup with Poblano Chiles, Lima Beans and Corn
Native American flavors unite: Deep, rich Turkey Legs (or Chicken Thighs) form a soup base with Onion, Garlic, Mild Chiles, Lima Beans, Corn and Cumin. Served with Tortilla Chips.
Servings: 6
Directions
In a large Dutch oven, heat half of the oil in the pan over medium high heat. Season turkey drumsticks or chicken thighs with salt and pepper and add half to the skillet. Cook over moderate heat until richly browned, about 5 minutes a side. Remove and repeat until all turkey drumsticks are browned. Remove and reserve.
Pour off extra oil/fat in the pan, more than 2 tsp. Add garlic and onion, and cook over moderately high heat until softened, stirring constantly. Add chicken stock and bring to a boil. Scrape up any browned bits on the bottom of the pan. Add water, chiles, and cumin and browned turkey legs (or chicken thighs) back to the pan. Cover, bring to a simmer, then reduce heat. Cook for 2 hours, or until turkey legs are tender.
Transfer turkey legs (or chicken thighs) to a large rimmed baking sheet to cool slightly. With a slotted spoon, skim the chiles, onions and garlic from the broth. Transfer to a blender and puree, adding a little broth if needed. Add puree to the pan, and stir in corn and lima beans. Cover and cook for 1 hour, or until lima beans are tender.
Meanwhile remove meat from turkey legs (or chicken thighs) and tear into bite sized pieces. Discard skin, bones and tendons. In a small heatproof bowl, bend butter and flour to form a paste. Add 1 cup of the broth from the pan, and whisk to combine. Add mixture back to the pan along with the turkey or chicken meat. Cover and cook, stirring occasionally, until broth is thickened, about 15 minutes. Season to taste. Leave tortilla chips to serve with soup.
Ingredients
1 tbsp. canola oil
6 turkey drumsticks, skinless (can substitute 6 chicken thighs, skin removed)
Salt and pepper
4 garlic cloves, thinly sliced
1 large onion, coarsley chopped
2 c. chicken broth, Pacific
4 c. water
2 large green chiles (mild Poblano or other mild, light colored chile)
1 tsp. cumin, ground
2 c. corn, frozen
10 oz. lima beans, frozen
1 tbsp. butter, unsalted
2 tbsp. flour
tortilla chips, for serving