Turkey Soup with Chiles and Tomato

Turkey Soup with Chiles and Tomato

Ingredients

  • 1 large tomato, quartered
  • 1 Serrano chile, halved and seeded
  • 2 garlic cloves, crushed and peeled
  • 1 tbsp plus 1 teaspoon extra-virgin olive oil
  • 1 4 inch piece dried Ancho chile
  • 6 cups turkey stock
  • Coarse salt
  • 2 tbsp fresh lime juice
  • 1 tbsp plus 1 teaspoon coarsely chopped fresh cilantro
  • 1 medium onion, sliced very thin

Directions

  1. Preheat broiler. Place tomato, Serrano chile, and garlic on rimmed baking sheet. Drizzle with 2 teaspoons oil, and broil, turning twice, until tomato has softened and chile and garlic have charred, 5 to 8 minutes. Let cool, then finely chop.
  2. Heat remaining 2 teaspoons oil in a medium saucepan over medium-high heat. Add tomato mixture and dried Ancho chile, and cook, stirring often, for 1 minute. Stir in stock and 1 1/2 teaspoons salt. Bring to a boil, and cover. Reduce heat, and simmer for 10 minutes. Discard dried chile.
  3. Stir in lime juice, cilantro, and onion. Season with salt. Serve immediately.