Step 1

Stock Instructions

Step 2

Drizzle 2 tablespoons of olive oil in bottom of large stock pot.

Step 3

Add quartered onion, 2 cloves of garlic and 2 stalks of celery, and turkey breast.

Step 4

Peel two carrots and add the peels to the stock pot along with 2 carrots and 2 celery stalks. Reserve two carrots and 2 celery stalks for later use.

Step 5

Cut the stems off your Cilantro bunch. Reserve the leaves. Add stems to the stock pot

Step 6

Add water to your pot so that it is 3/4 full.

Step 7

Cover and boil for at least 1 hour, preferably 2 hours. You should set a timer to check on your stock. Do not add salt before you have reduced your stock. The stock should not reduce to less than one quarter of your pot

Step 8

Remove turkey from bone. Reserve the meat. Discard the bone

Step 9

Strain the soup by using a colander over another stock pot

Step 10

Discard the vegetables

Step 11

Set aside the stock you will use for the soup (1 to 2 cups per guest) and pour the rest into ice cubes for later use.

Step 12

Soup Instructions

Step 13

In blender add 1 8oz. can of organic stewed tomatoes and ¼ cup of olive oil, pinch of salt and puree with roasted pepper* and set aside for later use.

Step 14

Add 2 carrots cubed to stock

Step 15

Add 2 celery stalks chopped to stock

Step 16

Cover and boil for 30 minutes until the vegetables are tender.

Step 17

Add 1/4cup increments pureed pepper-tomato mixture to your broth.

Step 18

Add 1/3 cup of turkey meat per cup of stock and allow simmering.

Step 19

Taste for salt and finish with a pinch of ground cumin

Step 20

Serving

Step 21

Ladle soup into bowls and add extra turkey meat, top with strips of fried corn tortillas or good quality store bought tortilla chips. Top with fresh cilantro and cubes of avocado.

Step 22

Roast 1 Poblano pepper stove top or in your oven until charred and tender. Peel and de vein the Poblano peppers*