Turkey tomatillo soup

0 likes 0 comments Recipe by Courtney Glantz

Ingredients

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped mild fresh green chili (I used Poblano)
1 cup chopped tomatillos
3-4 garlic cloves, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ancho chili powder
4 cups chicken broth
8 ounces (about 1 1/4 cups) of shredded roast turkey or chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) hominy
1 lime, juice
Salt and pepper, to taste (smoked black pepper is nice)
2-3 teaspoons chopped cilantro
3-4 ounces of grated cheese (Jack or Cotija)
1 avocado, quartered and diced

Easy

Directions

1. Heat olive oil in a 3 1/2 – 4 quart pot over medium low heat. Add onion, celery and fresh chili pepper. Cook until soft, stirring occasionally. Add tomatillos and cook another few minutes. Add garlic and cook 1 minute. Add cumin, coriander and ancho chili pepper and cook, stirring, about 5 minutes to allow flavors to come together.

2. Add chicken broth, chicken, hominy and beans and lime juice. Bring soup to a simmer and heat through. When hot serve with cilantro, cheese and avocado if desired.

main courses, starter February 18, 2016 16:46

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