Brazilian Bird Soup

Ingredients:

• 1 tablespoon oil of choice
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 medium fresh jalapeno chile pepper, seeded and finely chopped
• 1 tablespoon minced fresh ginger (or 1 tsp dried)
• 1 28 ounce can no-salt-added diced fire-roasted tomatoes, undrained
• 1 12 ounce bottle light beer or non-alcoholic beer
• 1 cup reduced-sodium chicken broth
• 1/4 cup unsalted dry roasted peanuts (or 1/4 cup crunchy peanut butter)
• 3 cup shredded cooked turkey breast (or chicken, or other convenient meat)
• 1/2 cup unsweetened coconut milk
• 1/2 cup snipped fresh cilantro (optional)
• 1 tablespoon lime juice
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt

Directions:

1. In a large pot heat oil over medium heat. Add onion; cook and stir for 2 minutes. Add garlic, jalapeño pepper, and ginger; cook and stir for 30 seconds more. Add tomatoes, beer, broth, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
2. Stir ground peanuts/peanut butter, turkey, and coconut milk into tomato mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.
3. Stir in cilantro and lime juice. Simmer, uncovered, for 5 minutes more. If desired, garnish each serving with additional cilantro.

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