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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | green pepper, finely chopped | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | Peppers, sweet, red, raw, seeded and diced | 1 | onion | 1 Large onion, sliced in to rings | 1 1/2 | tablespoons | garlic minced | 3 | medium whole (2-3/5" dia) | Tomatoes chopped | 1 | cup, chopped | carrots diced | 1 1/2 | cups, diced | celery | 2/3 | cup | cilantro, fresh, chopped | 1 | tablespoon | lemon juice, fresh (can use bottled) | 1/2 | teaspoon | thyme, dry, ground | 3/4 | teaspoon | cayenne pepper | 1 | can (10.5 oz) | beef broth, low sodium | 1 | can (10.5 oz) | Vegetable broth | 2 | teaspoons | Worcestershire sauce | 7 | teaspoons | Frank’s Red Hot Sauce | 2 | tablespoons | olive oil | 3/4 | pound, raw | skinless boneless chicken breast | 1 1/2 | cups | Turkey sausage, reduced fat, brown and serve, cooked (include BUTTERBALL breakfast links turkey saus |
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Steps
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Sequence
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Step
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| | 1 | Chop and food process peppers and onion | | 2 | Heat oil in soup kettle over medium high heat | | 3 | Add veggie mix and add garlic | | 4 | Add dry spices and 1/4 of black pepper | | 5 | Chop and food process tomatoes and add to kettle | | 6 | Slowly simmer chicken in another pan. | | 7 | Chop smoked turkey sausage, add to kettle | | 8 | Chop carrots and celery and add to kettle | | 8 | Chop carrots and celery and add to kettle | | 8 | Chop carrots and celery and add to kettle | | 8 | Chop carrots and celery and add to kettle | | 11 | Chop/shred chicken and add to kettle | | 13 | Add all other ingredients and simmer |
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