mexican turkey soup
(1 rating)
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This is a great alternative to customary turkey soup. You can make it as spicy as you want depending on how much jalapeno membrane is used. I make a huge pot of it after every turkey I roast. The first time I made this I felt there was something missing, it needed to be creamy. So, a dollop of cream was all it needed. It's good with or without. This is a hearty soup. Enjoy!
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(1 rating)
yield
6 -8
prep time
25 Min
cook time
30 Min
Ingredients For mexican turkey soup
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2 Tbspvegetable oil
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2 mdonions, chopped
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4-5 clovegarlic, chopped
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2-3jalapeno peppers, seeded & finely chopped*
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1 1/2 Tbspcumin
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1 1/2 tsptyme
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salt & pepper to taste
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1/2 canbeer (approximately)
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15tomatillos, peeled & coarsely chopped
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2 canhominy (15-oz cans)
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2 qtturkey or chicken stock (enhance flavor with a little chicken base)
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1-2 cleftover turkey gravy (optional)
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2 lbcooked turkey or chicken
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whipping cream or half & half (optional)
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cilantro, chopped, as garnish (optional)
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tortilla or corn chips, crumbled, as garnish (optional)
How To Make mexican turkey soup
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1Heat a soup pot over medium high heat and add vegetable oil.
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2Add onions, grlic, jalapenos, cumin, thyme, salt and pepper.
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3Cook 4-5 minutes to soften onions, then add beer and cook about 1 minute.
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4Stir in tomatillos and cook 5 minutes more, then stir in hominy, stock, leftover gravy (optional) and the turkey or chicken.
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5Heat through, adjust salt and pepper. Simmer 10-15 minutes.
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6Serve with a dollop of cream. Try crumbling tortilla chips or corn chips on top. Tastes even better the next day.
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7*Also delicious with Poblano peppers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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