Sounds like our Supo Pavo Pinto
1 medium white onion.
1 or 2 green chilis (Your call, if you want Bell, Serrano, Anaheim, Jalapeno, Thai... I like Jalapeno)
2 cloves of garlic
2 Tbsp Olive oil or butter.
2 Tbsp flour
1 Tbsp Cumin
� tsp Ground Coriander (for a more savory soup) OR 2 Tbsp freshly minced cilantro (for lighter fresher flavor)
� tsp Black pepper
� tsp ground oregano
� tsp chili powder
3 cups chicken stock
1 can of white pinto beans (roughly 14 oz, drained)
1 can of navy beans or cannellini (not drained)
1 can of Green Giant southwest style corn OR white shoepeg corn.
Juice of 1 lime.
1 Tbsp hot sauce.
Meat from two or three smoked turkey legs.
Avocado slices and green onion (optional)
Mince onion, garlic, and chili. In large stock pot, saut� the onion and chili in butter. Add flour and continue to cook on low stirring and scraping constantly until flour begins to brown slightly. Add cumin, coriander/cilantro, pepper, oregano and chili powder. Add chicken stock. Add lime juice and hot sauce and bring to a light boil. Add beans, and corn. Reduce to a low simmer and add meat. Allow to simmer covered for 5 minutes. Uncover, stir and serve with a few thin slices of avocado and scallion floated on top.
