Quick, easy and delicious using our Smoked or Oven-Roasted Turkey. In a Dutch oven or stockpot sauté until tender:
1/4 pound bacon (4-6 slices) diced
1 medium onion diced.
Add and bring to a boil:
6 cups chicken stock
1 tablespoon ground cumin
1 minced Serrano Chile (optional)
The cobs from 2 ears of corn (Cut from cob and reserve for later)
Reduce heat to simmer and add:
2 zucchini halved and sliced
1 gooseneck or yellow squash halved and sliced
1/2 pound Diced HoneyBaked Smoked or Oven-Roasted Turkey
6-8 diced plum tomatoes
The reserved corn
Simmer for 20 to 30 minutes. Add:
1/4 cup minced fresh Cilantro.
Serve over bowls filled with:
Thinly fried corn tortilla strips (Or crumbled store-bought)
Shredded Jack or Asada Cheese
A small wedge of lime (Optional).
Preheat oven to 325º
Cut the tops off of: 4 red, green or yellow bell peppers
Set aside the peppers and dice the tops. Place them in a large mixing bowl. To that add: