Heat a large pan to medium-high heat and dry roast the ancho peppers about 30-60 seconds per side. They will become slightly puffy and fragrant.

Set the ancho peppers into an oven proof bowl and pour boiling water over them. Use just enough to cover the peppers. Cover and allow to sit 15-30 minutes, depending on the thickness of your peppers. Keep about a cup of the water, as it is great to use and has a lot of nutrients now.

Scoop out the ancho innards and discard. Puree the ancho peppers with a couple tablespoons of the reserved water in a food processor to form a quick paste. Set aside until ready to use.

Heat a large pot to medium heat. Add olive oil and heat.

Add carrot, potatoes and onions. Stir and cook about 5 minutes.

Add jalapeno peppers and cook an additional 5 minutes to soften everything.

Add garlic and cook 1 minute, stirring often.

Add turkey, cumin and chili powder and stir. Cook about 1 minute.

Add ancho chili paste, the remainder of the reserved water, and chicken broth. Add salt and pepper to taste and bring to a low boil.

Reduce heat and simmer about 15 - 20 minutes to allow the flavors to combine.

Serve into bowls and top with chopped cilantro. Enjoy!