Description:
Please remember most turkey recipes can be adapted for chicken; as most chicken can work for turkey.
| 1 | medium onion, thinly sliced | |
| 3 | or 4 cloves garlic | |
| 1 | tablespoon cooking oil | |
| 2 | canned chipotle chile peppers in adobo sauce, drained and chopped. | |
| 2 | medium carrots, chopped | |
| 5 | cups reduced-sodium chicken broth or turkey stock | |
| 2 | cups coarsely chopped tomatoes | |
| 1/8 | teaspoon salt | |
| 1 | pound cooked turkey, cubed or shredded (about 3 cups) | |
| 2 | small zucchini, chopped (2 cups) | |
| 2 | tablespoons snipped fresh cilantro | |
| 1/3 | cup crumbled queso fresco or feta cheese | |
| 1 | avocado, halved, pitted, peeled, and chopped | |
| 1 | lime, cut into wedges | |
| 6 | fresh cilantro sprigs |
1. In a dry medium skillet, combine onion slices and unpeeled garlic cloves; cook and stir for 3 to 5 minutes or until edges are brown. Chop onion; peel and slice garlic cloves.
2. In a 4-quart Dutch oven, heat oil over medium high heat. Add chopped onion, sliced garlic, and chipotle peppers. Cook and stir for 3 minutes. Add carrots. Cook and stir for 3 minutes more.
3. Add broth, tomatoes, and salt. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add turkey, zucchini, and snipped cilantro; cover and cook for 5 minutes more.
4. Serve with queso fresco, avocado, lime wedges, and cilantro sprigs.
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