© 2023 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
2/3 c vegetable oil
3 lbs TURKEY THIGHS, bones and skin removed
4 c sweet onions, medium dice
1 tsp minced garlic
1-1/3 c all purpose flour
2-1/2 qt cold water
2 c half and half cream
1/3 c TURKEY BASE
1-1/3 c crushed tomatoes
1-1/3 c canned green chili peppers, drained and diced
2 tsp ground cumin
1 tsp ground red pepper
3/4 lb Monterey Jack cheese, shredded
As needed cilantro, chopped
In a stockpot, heat oil over medium-high heat. Add turkey and sauté 3 to 5 minutes or until lightly browned.
Add onions and garlic, sauté until tender. 2. Blend in flour and cook over medium heat for several minutes until golden.
Stir in water, cream, turkey base, tomatoes, chili peppers, cumin and red pepper. Heat to a boil, stirring frequently. Reduce heat immediately and simmer for 10-15 minutes.
Garnish each 8-ounce serving with cheese and cilantro.
Total Calories 310
Calories from Fat 160
Total Fat 18 g
% Daily Total Fat 28
Saturated Fat 6 g
% Daily Saturated Fat 30
Cholesterol 90 g
% Daily Cholesterol 30
Sodium 750 mg
% Daily Sodium 31
Total Carbohydrates 14 g
% Daily Total Carbohydrates 5
Dietary Fiber 1 g
% Daily Dietary Fiber 4
Sugars 2 g
Protein 22 g
% Daily Protein 8
% Daily Vitamin C 10
% Daily Calcium 20
% Daily Iron 10