© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 qt TURKEY or vegetable STOCK, DIVIDED
4 Large red bell peppers, seeded and diced
4 Large Spanish onions, diced
4 Cloves garlic, peeled and minced
4 lbs butternut squash, peeled, seeded and small dice
16 Large fresh red-ripe tomatoes, seeded and diced
60-oz kidney beans, rinsed and drained
2 qt fresh corn kernels
1/3 c low-sodium soy sauce
2 tbsp chili powder
2 tbsp dried oregano leaves
1 tbsp ground cumin
1 tsp black pepper
4 lbs COOKED or PULLED TURKEY BREAST, diced
Over medium heat, in a large stockpot, heat 2 cups turkey or vegetable stock. Add pepper, onion and garlic and simmer for 3 minutes.
Add squash and simmer for an additional 5 minutes. Add more stock, if necessary.
Add remaining ingredients, except for the turkey. Stir ingredients well to blend and simmer, covered, for 20 minutes.
Add turkey breast and gently simmer an extra 10 minutes. Serve hot.