Stock Instructions

1) Drizzle 2 tablespoons of olive oil in bottom of large stock pot.

2) Add quartered onion, 2 cloves of garlic and 2 stalks of celery, and turkey breast.Peel two carrots and add the peels to the stock pot along with 2 carrots and 2 celery stalks. Reserve two carrots and 2 celery stalks for later use.

3) Cut the stems off your Cilantro bunch. Reserve the leaves.

4) Add stems to the stock pot.

5) Add water to your pot so that it is 3/4 full.Cover and boil for at least 1 hour, preferably 2 hours. You should set a timer to check on your stock. Do not add salt before you have reduced your stock. The stock should not reduce to less than one quarter of your pot.

6) Remove turkey from bone. Reserve the meat. Discard the bone

7) Strain the soup by using a colander over another stock pot

8) Discard the vegetables

9) Set aside the stock you will use for the soup (1 to 2 cups per guest) and pour the rest into ice cubes for later use.Soup Instructions:In blender add 1 8 oz. can of organic stewed tomatoes and cup of olive oil, pinch of salt and puree with roasted pepper* and set aside for later use.

10) Add 2 carrots cubed to stock

11) Add 2 celery stalks chopped to stock

12) Cover and boil for 30 minutes until the vegetables are tender.

13) Add 1/4cup increments pureed pepper-tomato mixture to your broth.

14) Add 1/3 cup of turkey meat per cup of stock and allow simmering.Taste for salt and finish with a pinch of ground cumin.Ladle soup into bowls and add extra turkey meat, top with strips of fried corn tortillas or good quality store bought tortilla chips. Top with fresh cilantro and cubes of avocado.*Roast 1 Poblano pepper stove top or in your oven until charred and tender. Peel and devein the Poblano pepper.