Mexican Turkey Soup

Mexican Turkey Soup

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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
  • 2-3
    jalapeno peppers, seeded & finely chopped*
  • 1 1/2 Tbsp
  • 1 1/2 tsp
  • ·
    salt & pepper to taste
  • 1/2 can(s)
    beer (approximately)
  • 15
    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)

How to Make Mexican Turkey Soup


  1. Heat a soup pot over medium high heat and add vegetable oil.
  2. Add onions, grlic, jalapenos, cumin, thyme, salt and pepper.
  3. Cook 4-5 minutes to soften onions, then add beer and cook about 1 minute.
  4. Stir in tomatillos and cook 5 minutes more, then stir in hominy, stock, leftover gravy (optional) and the turkey or chicken.
  5. Heat through, adjust salt and pepper.
    Simmer 10-15 minutes.
  6. Serve 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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