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1
In a large skillet, heat 1 tablespoon of the oil until shimmering.
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2
Season the turkey legs with salt and pepper and add 3 of them to the skillet.
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3
Cook over moderate heat until richly browned, about 5 minutes per side.
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4
Transfer the turkey legs to a large slow cooker.
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5
Repeat with 1 tablespoon of the oil and the remaining 3 turkey legs.
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6
Pour off the oil in the skillet.
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7
Heat the remaining 2 tablespoons of oil in the skillet.
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8
Add the garlic and onion and cook over moderately high heat, stirring often, until softened, about 4 minutes.
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9
Add the chicken stock and bring to a boil, scraping up any browned bits on the bottom of the skillet.
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10
Scrape the contents of the skillet into the slow cooker.
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11
Add the water, ancho chiles, fresh chiles and the cumin.
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12
Cover and cook on high heat for 3 hours, until the turkey is tender.
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13
Transfer the turkey legs to a large rimmed baking sheet to cool slightly.
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14
With a slotted spoon, skim the chiles, onions and garlic from the broth; transfer to a blender and puree.
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15
Add the puree to the slow cooker and stir in the corn and lima beans.
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16
Cover and cook for 1 hour, until the lima beans are tender.
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17
Meanwhile, remove the meat from the turkey legs and tear it into bite-size pieces.
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18
Discard the skin, bones and tendons.
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19
In a small heatproof bowl, blend the butter with the flour to form a paste.
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20
Gradually whisk in 1 cup of the hot broth.
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21
Whisk the mixture into the soup and add the turkey.
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22
Cover and cook, whisking a few times, until the broth is thickened, about 15 minutes.
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23
Season with salt and pepper.
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24
Serve with tortilla chips.
