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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a good recipe to use turkey leftovers preparing this delicious stew soup. Enjoy it. Ingredients:
3 tablespoons olive oil |
1 medium onion, chopped |
2 poblano peppers, seeded and cut into 1/2 inch strips (or use anaheim green peppers) |
4 garlic cloves, minced |
8 cups turkey broth (or use chicken broth) |
4 cups cooked turkey, shredded |
2 (15 ounce) cans white hominy, drained |
1 cup baby carrots |
1 (4 ounce) can green peppers, chopped |
4 tablespoons chili powder |
1 teaspoon ground cumin |
2 tablespoons dried oregano |
water, if needed (or add more broth) |
salt and pepper |
Directions:
1. In a large Dutch oven (or pot), heat oil over medium heat. Cook onions and poblano peppers in oil until soft. Stir in garlic, and cook for one or two more minutes.
2. Stir in turkey broth, cooked turkey, baby carrots, canned green chile peppers and hominy.
3. Add water if more liquid is needed to just cover everything in the pot.
4. Season with chili powder, cumin, oregano and salt and pepper to taste. Bring to a boil, then reduce heat to low.
5. Simmer, stirring occasionally, for about an hour or less, until everything is well seasoned and carrots cooked.
6. Serve warm with shredded cabbage, crisp tortilla chips and some lemon juice, if you like.
7. Nutrition Per serving: Calories 412 Protein 33.8g Total Fat 10.5g Sodium 1158mg Cholesterol 53mg Carbohydrates 45.2g, Fiber 10g.
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