TURKEY POZOLE SOUP

Turkey Pozole Soup image

Transform your Thanksgiving leftovers into our Mexican-style Turkey Pozole Soup. This hearty, flavorful turkey pozole is perfect for keeping you warm this autumn. Plus, Mexican oregano and green salsa give Turkey Pozole Soup a little extra kick.

Provided by My Food and Family

Categories Home

Time 2h30m

Yield 24 servings, about 1 cup each

Number Of Ingredients 15

Ingredients

Carcass from cooked 14-lb. turkey, cut up
2 onions, divided
1 large carrot, cut into chunks
1 large celery stalk, cut into chunks
2 bay leaves
2 cloves garlic, peeled
4-1/2 qt. water
1 chicken bouillon cube
3 cups shredded cooked turkey
2 cans (28 oz. each) hominy, drained
2 tsp. dried Mexican oregano, crushed
1 cup green salsa
8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
9 radishes, thinly sliced
1 cup shredded lettuce

Steps:

Place turkey carcass in 8-qt. stockpot. Chop 1 onion; set aside. Cut remaining onion into quarters; add to stockpot with carrots, celery, bay leaves, garlic and water. Bring to boil. Simmer on low heat 2 hours, skimming surface as needed and cooking the bacon in skillet until crisp after 1-3/4 hours. Transfer bacon to paper towels; drain, reserving drippings in skillet. Add chopped onions to drippings in skillet; cook and stir 5 min. or until crisp-tender.
Strain turkey broth; discard strained solids. Return broth to pot. Stir in bacon, chopped onions and all remaining ingredients except radishes and lettuce. Bring to boil; simmer on medium-low heat 15 min.
Serve soup topped with radishes and lettuce.

Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g