Instructions: Garnishes: fresh guacamole, low-fat sour cream mixed with yogurt, chopped green onion, chopped cilantro, grated cheddar cheese, thinly sliced red onion, chopped hard-cooked eggs

*Note: Dried, roasted chipotle chilies are sold in Hispanic markets and some specialty stores. To use, soak chilies in water, then puree.

To prepare stock: place all ingredients in stockpot; fill with cold water until turkey is just covered. Bring to a boil. Reduce heat; simmer, uncovered, for 1 1/2 hours or until turkey is cooked. Remove turkey. When cool enough to handle, remove meat from bones. Return bones to stockpot.

Refrigerate meat. Discard skin. Cover stock; simmer for 2 1/2 to 3 hours.

Strain; discard solids. Reserve 6 cups stock and 2 cups finely diced turkey for soup.

To prepare soup; Heat oil in a soup pot. Add onion and garlic; saute until onions are translucent. Add celery, carrot and potatoes. Cover and cook slowly over medium heat for 30 minutes, until the vetgetables are soft but not browned, stirring occasionally.

Add chili powder, chipotle puree, cumin, paprika and cinnamon. Cook over low heat for 10 minutes, stirring occasionally.

Add tomatoes, resereved 6 cups stock, beans, bell peppers, wine and cilantro; simmer for 35 to 40 minutes. Add reserved 2 cups turkey, mustard greens, corn and vinegar. Simmer for 15 minutes. Season to taste with salt, pepper, Tabasco and lemon juice. Serve with 1 or 2 garnishes.

Yield 6 to 8 servings

NOTES : Al Yeganeh of New York was the inspiration for "The Soup-Nazi"

episode. There he dishes out servings of soup for $6 and up at the International Soup Kitchen, on West 55th Street. Yeganeh once shared his Magazine. If desired substitute two whole chickens for the turkey.

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