Here’s a tasty option for that leftover turkey from Thanksgiving. This is a spin off a traditional Mexican soup, typically made with pork.
½ Tbs1p oil1 large carrot, diced
1 large celery stalk, diced
8 cups of chicken broth
1 red onion, sliced
5 large garlic cloves, minced
1 Tbsp dried Oregano
1 Tbsp chili powder
1 tsp ground cumin
1 tsp red pepper flakes
2 Bay leaves (remove before serving)
3 15 oz cans of hominy, drained & rinsed (use 2 cans as is; puree one can)
1 cup cooked turkey, cubed or shredded
1 small can of diced fire roasted chiles
Fresh lime juice from 1-2 limes
Topping options:Romaine lettuce
Crushed tortilla chips
Crumbled queso fresco
In a large pot over med-high heat, add oil with carrots and celery. Cook for about 5 minutes. Add broth and ingredients through Bay leaves. Simmer for 15 minutes. Add hominy, turkey and chiles. Simmer for 5 more minutes. Add lime juice before serving.
Spoon soup into shallow bowls and top with a variety of toppings, or serve toppings on the table and allow everyone to create their own topping combinations.
Enjoyed the soup with warm tortillas or cheese quesadillas.