Yield: 4-6 servings
This tasty soup comes together quickly. You may substitute cooked, cubed (leftover) turkey for the ground turkey. In this case, simply skip Step 1 and add the turkey in Step 3. If you have a turkey carcass, save it and use it to make a stock for the soup base.
- 1 1/4 pounds ground turkey
- 1 medium onion, chopped
- 1 1/2 tablespoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 7-ounce can diced green chilis
- 29-ounce can hominy, rinsed and drained
- 4 cups stock (vegetable or turkey)
- 1/2 cup mild salsa verde
- 1/4 cup chopped fresh cilantro (optional)
- In a large sauce pan or soup pot, over medium heat, cook the ground turkey. (Turkey is very lean, so you may need to add some vegetable oil.) Remove the cooked turkey from the pan and set it aside.
- In the same pan, add the onion and saute it until soft, about 5 minutes. (Again, you may need to add some vegetable oil.) Add the cumin, chili powder, and garlic powder to the pan. Saute for 1 more minute, until you smell the spices start to bloom.
- Put the cooked turkey back in the pan. Add the green chilis, hominy, and stock. Bring to a simmer for about 20 minutes. Before serving, add the salsa verde and chopped fresh cilantro.