Mexican Tortilla Soup Made With Hearty Hominy – It’s Good For The Soul
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You’ll love the spiciness of this gorgeous soup. Seriously, I can’t get enough of this stuff!
Check out what our pals over at RB And Mandy had to say about this recipe:
The all-important garnishes top this healthy, hearty soup with color, crunch and contrast so remember to add these to the Thanksgiving week shopping list and be sure to get the avocadoes early enough to ripen in time. With a pot of posole, stacks of crispy tostada shells and cold Mexican beer, you’re ready to text a few friends to pop over for a post-holiday hang out.
Post-holiday hangout? I don’t know about all that but my family will sure enjoy eating this yummy soup.
Ingredients
1 medium to large onion, chopped
2 large stalks celery, thinly sliced
2 to 3 tablespoon Wesson vegetable oil
2 cloves garlic, minced
4 medium carrots, peeled and thinly sliced
2 quarts turkey or chicken broth (or part broth, part water)
1 can (14.5 ounces) Hunt’s diced tomatoes and juice
¼ cup chile powder or 1 cup chopped, roasted green chile (3 cans chopped green chiles)
4 to 6 cups shredded cabbage
2 cans (15.5 ounces each) hominy, drained and rinsed
1 teaspoon McCormick cumin powder
3 cups diced cooked turkey or chicken
Garnishes: Fresh lime wedges, cilantro, avocado chunks, radish slices, sliced fresh jalapeno peppers, Mexican crumbling cheese, corn tostada shells
Instructions:
Cook the onion and celery in the oil in a large soup pot over medium heat until softened and lightly browned, about 7 minutes.
Stir in the remaining soup ingredients except the turkey and garnishes. Simmer 30 minutes.
Add the turkey and simmer until the turkey is hot. Add water if the soup seems too thick.
Serve with the garnishes of your choice.
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Quick Tip: Serve with taco chips.
Thank you RB And Mandy for this delicious recipe!