ROASTED TURKEY POSOLE SOUP

After indulging in incredible holiday meals, I always find myself craving lighter, healthier recipes—especially ones that make good use of leftovers. Whether your holiday protein was turkey, roasted pork, shrimp, or even tofu, this base recipe works beautifully. Simply adjust the broth to complement your chosen protein.

This soup is a light, wholesome meal on its own, and you can easily make it your own by swapping in ingredients to use up what’s left in your fridge. Just remember: the most important ingredient is passion, so be sure to sprinkle it generously.

ROASTED TURKEY POSOLE SOUP

SERVES:  8 – 10

INGREDIENTS:

• 1 lb leftover turkey meat, diced

• 4 tbsp olive oil

• 2 cups yellow onion, small dice

• 8 fresh garlic cloves, chopped

• 1 poblano, no seeds, small dice

• 2 ears fresh corn, remove from cob

• 1 can low sodium black beans, drained

• 1 can fire roasted Rotel tomatoes, mild

• 1 tbsp chili powder

• 1 tbsp Kosher salt

• 1 tbsp smoked paprika

• 1 tsp oregano, dried

• 1 tbsp cumin, ground

• 1 tsp coriander, ground

• 1½ qts chicken bone broth or vegetarian broth (or homemade turkey broth)

• 15 oz enchilada sauce

• 1½ cups cabbage slaw

• 15 oz Mexican hominy canned and drained

• ½ cup cilantro, chopped

PROCEDURE:

·        Heat oil in stock pot

·        Sauté onions, garlic until tender

·        Add corn sautéing for 4 minutes

·        Add poblano, chili powder, cumin, coriander, salt, smoked paprika and oregano

·        Mix well

·        Add tomatoes, black beans and broth, bring to a boil

·        Lower to a simmer for 10 minutes

·        Add cabbage mix, hominy and turkey meat

·        Simmer for 10 – 15 minutes

·        Remove from heat

·        Divide into bowls

·        Top with desired garnishes

• Optional garnishes

  • Fresh lime wedges

  • 1 avocado, firm, ripe, diced

  • ¾ cup low fat sour cream

  • ¾ cup Jack cheese or Mexican cheese blend

  • Tortilla chip strips

  • Shredded radishes