We had mojo turkey left over from Thanksgiving and I wanted to make a soup. Typically I use carrots, celery, onion and white beans with poultry seasoning. This time I decided to kick it up a notch because I had cubanelle peppers from my CSA and the mojo turkey. It was a really nice change to my typical way. I loved the spices with it!
I know it sounds like I lot of ingredients but once I got the prep work out of the way it was easy. I pre-chopped all the veggies and put them in a big bowl, opened the cans and lined those up and mixed my spices in a small bowl. This way I wasn’t scrambling around as I made the soup.
1 Tbsp extra virgin olive oil
2 cubanelle peppers, seeded and chopped
1 sweet potato, chopped
1 cup chopped carrots
2 onions, diced
2 ribs celery, diced
1 cup corn kernels (I used left over grilled corn)
5 cups cooked turkey, cubed (Mojo rotisserie chicken can also be used here)
8 cups chicken broth
6 bay leaves
1/8 tsp ground cloves
1 1/2 Tbsp chili powder
1 1/2 Tbsp paprika
1 1/2 Tbsp cumin
Salt and Pepper, to taste
1. Heat 1 Tbsp olive oil in a large dutch oven over medium-high heat. Add the peppers through celery and cook until softened, 5 to 10 minutes. Add the remaining ingredients, bring to a boil then decrease heat and simmer for 15 minutes. Discard bay leaves and serve.