If you are reading this, you have survived 2016 successfully! Good for you. Did you make an resolutions? Didn’t think so. Every Sunday I get deep and introspective. I thought today would be even more so, but it was not. I am glad to see 2016 go, but nervous about 2017. I don’t think we should put pressure on the new year. It’s up to us to be successful and happy. Is it about choosing a small safe world or taking risk and chance in a big scary world? Meh. I’d rather think about cooking food for the ones that I love.
I found this Turkey Chili recipe in the Washington Post. This is a Sarah Moulton recipe. She was the host of one of the Food Network’s first shows. I loved watching her awkward knife skills, being a lefty. Every time I say “impeccably clean hands” I think of her. What? You don’t use that phrase? You should! It reminds me to keep washing my hands to avoid cross-contamination. She was a great teacher, and I learned many things from her. She’s moved on from the Food Network to PBS and is still cooking and writing about cooking.
I’ve adapted the recipe a little. Her recipe is here.
1 cup finely chopped onion
¼ cup vegetable oil, plus more for brushing tortillas
1 tbsp. minced garlic
2 pounds ground turkey or chicken
1 tbsp. chili powder
2 tsp. ground cumin
¼ to ½ tsp. cayenne pepper
½ tsp. kosher salt, or more to taste
Four (or more) 6” corn tortillas
¼ cup all-purpose flour
3 cups chicken stock (store-bought works well)
2 15-ounce cans of cannellini beans, drained and rinsed
1 5-oz. can of chopped green chilies
2/3 cup sour cream or plain yogurt: optional
2 tbsp. lime juice
¾ cup sharp cheddar cheese, shredded
Heat oven to 375 degrees
Combine the onion and oil in a large sauce pan over medium heat; cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute. Increase the heat to high; add the ground turkey or chicken, the chili powder, cumin, cayenne pepper (to taste) and the ½ teaspoon of salt; cook for about 6 minutes, breaking up the meat, or until it is no longer pink.
Reduce the heat under the skillet to medium, then add the flour; cook for 3 minutes, stirring. Pour in the broth, stirring. I would put 2 cups of chicken stock in at first. I like my soup thick. If you want the soup thinner you can add more stock. Once the mixture starts bubbling, stir in the beans and green chilies. I like to mash one of the cans of beans. It helps thicken the soup. Reduce the heat to medium-low; cook for 15 minutes, stirring occasionally. Stir in the sour cream, lime juice (to taste) and season lightly with salt. Stir in about ½ cup of cheese and stir until melted. You can either add the rest now, or sprinkle it on top of your bowl.
Taste the soup. I found that I had to put a little more cumin and chili powder, as well as salt in it. It’s better to add, since you cannot take out spices once they are added.
Now for my favorite part of the soup, the tortilla toppings! On a parchment paper lined baking sheet, place tortillas in a single layer. Brush vegetable oil on the tortillas. Sprinkle salt over them. Put in the oven, on the middle rack for about 15 minutes You want the tortillas to crisp up and brown lightly. Watch them so they don’t burn. Your home will smell wonderful. Take them out of the oven to cool. If you have a rolling pin, you can crush the tortillas with it, making them into coarse crumbs or tear them into small chunks. I prefer the chunks. Of course.
Add the tortillas to the pan and let the soup bubble around them for 2 minutes. Spoon into bowl. Sniff and smell. Lower spoon into bowl, lift to mouth. Smile. It’s delicious!
NOTE: I like to make this soup the day before I plan on serving it. The flavors develop more when you wait. You can, of course, serve it immediately. Your leftovers will be fantastic!