Poblano Turkey Chili
I make this in place of the classic Mexican tortilla soup. It has more flavor and tastes great. Of course, you can add tortilla strips if you wish.
1 tablespoon Persian Lime Olive Oil (or a spicy olive oil)
1 large poblano chili, chopped in large-ish pieces
2 scallions, sliced
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper
2 15 oz. cans fire-roasted diced tomatoes
1 15 oz. can small red or black beans, rinsed and drained
1 cup corn kernels (I used frozen)
6-8 oz. leftover cooked turkey or chicken
1/2-3/4 cup water
Drizzle Serrano Honey Vinegar
In a large pot or Dutch oven, heat the oil to medium high and saute the poblano and scallions until lightly charred, about 5 minutes.
Add the chili powder, cumin, salt and pepper. Then add the tomatoes, beans, corn, turkey and water. Simmer 4-5 minutes until bubbly and heated through.
When serving, drizzle with the Serrano Honey Vinegar and add any optional items you wish.
* This is a great recipe to use up leftover turkey or chicken. It's also super-quick to make and most ingredients can be kept in the pantry so you can make it almost any time with the addition of the poblano and scallions from the store.