Mexican Turkey Soup Recipe

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Mexican Turkey Soup

DeAnna Sallady


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!

★★★★★ 1 vote
25 Min
30 Min


2 Tbsp
vegetable oil
2 medium
onions, chopped
4-5 clove
garlic, chopped
jalapeno peppers, seeded & finely chopped*
1 1/2 Tbsp
1 1/2 tsp
salt & pepper to taste
1/2 can(s)
beer (approximately)
tomatillos, peeled & coarsely chopped
2 can(s)
hominy (15-oz cans)
2 qt
turkey or chicken stock (enhance flavor with a little chicken base)
1-2 c
leftover turkey gravy (optional)
2 lb
cooked turkey or chicken
whipping cream or half & half (optional)
cilantro, chopped, as garnish (optional)
tortilla or corn chips, crumbled, as garnish (optional)


1Heat a soup pot over medium high heat and add vegetable oil.
2Add onions, grlic, jalapenos, cumin, thyme, salt and pepper.
3Cook 4-5 minutes to soften onions, then add beer and cook about 1 minute.
4Stir in tomatillos and cook 5 minutes more, then stir in hominy, stock, leftover gravy (optional) and the turkey or chicken.
5Heat through, adjust salt and pepper.
Simmer 10-15 minutes.
6Serve with a dollop of cream.
Try crumbling tortilla chips or corn chips on top.
Tastes even better the next day.
7*Also delicious with Poblano peppers.

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