After I discovered the internet had a few recipes for Johnny Longbow’s “chicken, corn, green peppers, chili, sigh, onions…” I opted to leap in with one of my own. I used the one suggested at The Herbeevore as a template, but I changed it up a little. I live in Texas, so southwest cooking is nothing new to me, and the result of this first attempt is tasty but a little mild for my tastes.
Ingredients
- 2 pounds ground turkey
- 1 large sweet onion, diced
- 2 bell peppers, diced (I used one green, one orange)
- 2 zucchini, cut into quarters and then sliced into pie-wedge shapes
- 28 oz (one big can or 3 small cans) Ro-Tel Original diced tomatoes and green chilis
- 15 oz (one can) corn (I used H-E-B brand Gold and White)
- 15 oz (one can) black beans (I used H-E-B brand black beans with lime juice and jalapeno)
- Lots of adobo seasoning (I used La Comadre Adobo Completo)
- Canola oil (“enough”)
- About 2 Tbsp Better than Bouillon, roasted chicken flavor
Instructions
- Take a large soup pot (or, better yet, Dutch oven). Put it on the stove at medium-high heat and add just enough oil to cover the bottom.
- Add the chopped zucchini and sprinkle with a light-to-moderate dusting of adobo seasoning. Cook for about 4 minutes or until starting to brown.
- Remove, set aside. Turn the heat to medium. Add a little more oil, then add the onion and bell peppers and give them the same treatment: sprinkle with seasoning and stir around for 5-7 minutes until the onion is translucent.
- Remove, set aside. Add a little more oil, then the ground turkey. Sprinkle with seasoning, break up with wooden spoon. Stir occasionally and cook until brown.
- Add the Ro-Tel, corn, black beans, all the cooked veggies, enough water to cover the whole thing (for me in my huge pot that ended up being only about 3 cups), and bouillon.
- Bring to a boil, cover, set to low heat, simmer for at least 15 minutes.
- Devour like the moon beast you are. I did what Herbeevore suggested and dumped it over rice; that’s fine. You could also just eat it like soup.
If I do this again, I might add fresh chilis, maybe even some New Mexico green chile, but I found the result tasty enough that I plan to eat the whole pot, uh, eventually. I suspect it’ll be even better tomorrow.
I went for turkey over chicken because turkeys are native birds – also because I love cooking with ground turkey a lot more than I do shredded chicken breast. The shreds have a tendency to drip soup all over my shirt.
