2 tbs oil (light olive oil, peanut or sunflower oil)
1 ½ cup diced white or yellow onion
1 bunch of green onions, finely chopped
1 bunch of cilantro, finely chopped
2 jalapeños, seeds removed (or not if you want the wild stuff version), diced
4 garlic cloves, crushed
1 tbs paprika
1 tsp dried oregano
½ tsp cayenne pepper, double for wild stuff version
1 tsp sugar
6 roma tomatoes, peeled and diced, about 2 cups
2 cups of turkey or chicken stock
2 cups of tomato juice
4 cups of shredded turkey
½ cup lime juice – from 2 large limes
Salt and pepper to taste
Garnishes: grated monterrey jack cheese, tortilla chips, avocado, cilantro, green onions and lime slices
Heat the oil in large pot, add the onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, oregano, sugar, salt and pepper. Mix well and cook on low heat for about 10 minutes.
Add the diced tomatoes and cook for another 10 minutes.
Add the turkey or chicken stock, tomato juice and shredded turkey. Bring to a boil, reduce the heat and simmer for 10 minutes.
Add the lime juice and remove from the heat.
Serve garnished with monterrey jack cheese, tortilla chips, avocado, cilantro, green onions and lime slices.