Serves6 to 8
- Active time:20 min
- Start to finish:45 min
November 2008
This fragrant, low-fuss soup warms and fills with chunks of turkey and the smoky burn of chipotle chiles.
-
1
large white onion, coarsely chopped
-
2
bell peppers (any color), cut into 1-inch pieces
-
3
tablespoons
vegetable oil
-
1
tablespoon
chili powder
-
1
teaspoon
chipotle chile powder
-
2
teaspoons
packed brown sugar
-
1
(28-oz) can whole tomatoes in juice
-
1
(19-oz) can black beans, rinsed and drained
-
1/2
cup
water
-
2
cups
cooked turkey, cut into 1-inch pieces
-
Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes. Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 tsp salt and simmer, covered, 15 minutes.
-
Stir in turkey and let stand, covered, until heated through, 5 minutes.
