Ingredients:

• 4 large russet Idaho® potatoes, peeled and diced into bite-size pieces
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 1 bell pepper, any color or a mix, diced
• 1 habanero or jalapeño pepper, finely diced, if desired
• 2-3 garlic cloves, minced
• 4-6 medium Roma tomatoes, diced
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon crushed red pepper, if desired
• 1-2 pounds smoked turkey thigh, diced or shredded rotisserie chicken
• Salt to taste
• 2 cups vegetable or chicken broth

Directions:

1. In a large pot, add the peeled and diced potatoes and cover with water. Bring to a boil, and cook for about 15-20 minutes or until just starting to turn tender but still firm. Drain and set aside.
2. In a large pot or Dutch oven, heat olive oil over medium heat and sauté the onions 5-8 minutes or until just turning clear.
3. Add in the sliced carrots, and continue to sauté for 3 minutes before adding in the peppers, followed by the minced garlic, and Roma tomatoes.
4. Stir in the smoked paprika, black pepper, crushed red pepper if using, and salt to taste.
5. Add in the chopped smoked turkey thigh or shredded rotisserie chicken, mixing in well.
6. Add in the vegetable or chicken broth and bring to a gentle boil over medium-high heat, then reduce to simmer for about 10 minutes until potatoes are tender.