- In a medium pot or Dutch oven, heat the broth until simmering. While it is warming, blend the garlic with 1 to 2 tablespoons chipotle chiles and their sauce in a food processor or mortar and pestle until they form a paste. See note below on spiciness, and check heat level with 1/2 tablespoon before adding it all.
- Whisk this paste into the broth, add the carrots and simmer until carrots are soft, but still retain a bit of crispness, 10 to 15 minutes. Add the turkey along with the lime juice and simmer until the meat is warmed through.
- Taste and add salt and pepper if necessary. Serve immediately with garnishes.
*Tip
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Recipe adapted from: https://www.acozykitchen.com/pollo-a-la-brasa-chicken-thighs#wprm-recipe-container-39751