Turkey Chili Soup with Hominy
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 2 teaspoons ground cumin
- salt
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 tablespoons extra-virgin olive oil
- 1 pound ground turkey
- 1 1/2 tablespoons ancho chile powder
- 1/2 teaspoon chipotle powder
- 3 cups beef stock or low-sodium broth
- 1 15 oz can hominy
- cheddar cheese shredded, for serving
- fresh cilantro chopped, for serving
- sour cream for serving
- tortilla chips for serving
- Carbohydrate 7.52237537524234 g
- Cholesterol 73.708760125 mg
- Fat 10.7753692090884 g
- Fiber 1.663030018639 g
- Protein 26.1963503621884 g
- Saturated Fat 2.12715093069791 g
- Serving Size 1 1 Serving (136g)
- Sodium 168.773514737532 mg
- Sugar 5.85934535660334 g
- Trans Fat 1.03127861035822 g
- Calories 234 calories
Hi everyone! Today I'm sharing my recipe for Turkey Chili Soup with Hominy. This recipe is perfect for a cold winter day, and it's also a great way to use up leftover turkey from Thanksgiving or Christmas. I love this soup because it's hearty and filling, but it's also not too heavy. The hominy adds a nice texture and flavor to the soup, and the spices give it a nice kick. I hope you enjoy this recipe as much as I do!
This soup is also very versatile. You can add or remove ingredients to fit your own taste. For example, if you don't like hominy, you can leave it out. Or, if you want a spicier soup, you can add more chipotle powder. You can also add other vegetables to the soup, such as carrots, celery, or potatoes. No matter how you make it, this soup is sure to be a hit with your family and friends.
Step-by-step
- In a medium saucepan, heat the olive oil until shimmering.
- Add the onion and garlic and cook over high heat, stirring, until barely softened, about 3 minutes.
- Add the turkey, ancho powder, cumin and chipotle powder and season with salt.
- Cook, breaking up the turkey with a wooden spoon, until the liquid has evaporated and the turkey is lightly browned, about 5 minutes.
- Stir in the flour and then the tomato paste.
- Add the stock and hominy and simmer over moderate heat, stirring occasionally, until thickened slightly, about 15 minutes.
- Ladle the soup into bowls and serve with cheddar, cilantro, sour cream and tortilla chips.
