INGREDIENTS
•
leftover turkey meat, white and/or dark
•
4-6 roasted poblano chili peppers
•
2 quarts chicken stock (vegetable stock will work too)
•
2 medium onions, diced
•
3 carrots, diced
•
2 teaspoons ground cumin
•
1 teaspoon dried oregano
•
½ teaspoon celtic sea salt
•
1 tablespoon arrowroot powder
•
1 tablespoon water
•
1 tablespoon cilantro, minced