WHAT YOU NEED
- 1 large yellow onion, quartered
- 2 garlic cloves, unpeeled
- 2 dried ancho chiles, stemmed and seeded
- 4 cups low-sodium turkey or chicken stock
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cayenne
- 1/8 teaspoon ground cumin
- 2 (15 ounce) cans of cannelloni beans, rinsed and drained
- 2 cups shredded Cacique Queso Quesadilla
- 1 cup Cacique Crema Mexicana
- 2 cups shredded leftover turkey
HOW TO MAKE IT
- Heat a large heavy pot over medium heat. Place onions and garlic in the pot and toast, about 1 minute each side. Add the dried ancho chiles and toast, about 1 minute each side.
- Pour in the stock. Increase heat to medium-high and bring it to a boil. Let the soup boil about 2 minutes. Carefully pour (or ladle) the contents of the pot into your blender and pulse until the ancho is fully chopped up and everything is thoroughly combined.
- Pour back into the pot. Season with salt, pepper, cayenne and cumin. Bring the soup back to a boil over high heat and then reduce to a simmer over medium-low heat. Add the beans to the soup and allow the soup to simmer uncovered for 5 minutes. Stir in the Cacique Queso Quesadilla, Cacique Crema Mexicana and shredded leftover turkey and allow to simmer another 5 minutes. Serve hot with pepitas, cilantro and small swirl of Cacique Crema Mexicana.