Yield: 20 Establishment: School, Restaurant, Catering Operation   Ethnicity: Southwestern   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer   Product Type: Turkey Thighs

Ingredients

2/3 Cup vegetable oil

3 Pounds TURKEY THIGHS, bones and skin removed

4 Cups sweet onions, medium dice

1 Teaspoon minced garlic

1-1/3 Cups all purpose flour

2-1/2 Quarts cold water

2 Cups half and half cream

1/3 Cup TURKEY BASE

1-1/3 Cups crushed tomatoes

1-1/3 Cups canned green chili peppers, drained and diced

2 Teaspoons ground cumin

1 Teaspoon ground red pepper

3/4 Pound 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.

Recipe Source: Recipe provided by Chef Sabine Thoren of L. J. Minor Test Kitchens.

Nutrition Facts Calories 310   Calories from Fat 160 % Daily Value* Total Fat 18g 28% Saturated Fat 6g 30% Cholesterol 90mg 30% Sodium 750mg 31% Total Carbohydrate 14g 5% Dietary Fiber 1g 4% Sugars 2g   Protein 22g   Vitamin A 8% Vitamin C 10% Calcium 20% Iron 10% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4