Creamy Ancho Turkey Soup
  1. Heat a sauté pan on medium heat
  2. Add oil and sauté onions until they are translucent
  3. Add turkey, crumble and brown
  4. Add mushrooms and sauté until tender
  5. Lower heat to medium-low
  6. Add garlic and ginger, sauteing for about a minute
  7. Add roasted red peppers, cabbage and cilantro
  8. Add salt and pepper, reserving some for later adjustments
  9. Add ancho, cumin, bouillon and Worcestershire sauce
  10. Stir and heat until fragrant
  11. Add some water and stir
  12. Add cream and warm
  13. Add water to the desired consistency. Heat through
  14. Let simmer on low to combine flavors
  15. In a dry fry pan, toast the pepitas until fragrant
  16. Serve and garnish with Cotija cheese, diced tomatoes and cilantro