MEXICAN TURKEY SOUP

Mexican Turkey Soup image

Provided by DeAnna Sallady

Time 55m

Number Of Ingredients 16

2 Tbsp vegetable oil
2 medium onions, chopped
4-5 clove garlic, chopped
2-3 jalapeno peppers, seeded & finely chopped*
1 1/2 Tbsp cumin
1 1/2 tsp tyme
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)

Steps:

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.