Busters Recipes

Mexican Turkey-Tomato Soup with Chipotles
SERVINGS: 6

2 tablespoons pure olive oil
1 large onion, coarsely chopped
2 large garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups canned whole peeled tomatoes with their juice
4 cups Turkey Stock
2 chipotle chiles in adobo, finely chopped
1 teaspoon dried oregano
2 cups diced cooked turkey (about 1/2 pound)
1/4 cup coarsely chopped cilantro
1 large avocado, diced, for serving
Lime wedges, sour cream and tortilla chips, for serving

1. Heat the olive oil in a large saucepan. Add the onion, garlic, salt and
pepper and cook over moderately low heat, stirring occasionally, until the
onion is tender, about 10 minutes.
2. Add the tomatoes, breaking them up against the side of the pot. Add the
Turkey Stock, chipotles and oregano and bring to a boil over moderate heat.
Reduce the heat to moderately low and cook until the tomatoes begin to break
down and the soup is flavorful, about 10 minutes.
3. Add the turkey and cilantro and cook just until the turkey is heated
through. Ladle the soup into bowls and top with the avocado. Serve lime
wedges, sour cream and tortilla chips on the side.

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