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Get a delicious second meal out of leftover turkey or chicken in this easy stew recipe that is full of Mexican flavors.

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Ingredients

  • 1 Tbsp canola oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 4 garlic cloves, minced
  • 3 Tbsp chipotle peppers in adobo sauce, sauce only
  • 3 Tbsp tomato paste
  • 1 tsp dried oregano
  • 3 cans reduced-sodium chicken broth (gluten free if needed)
  • 2 cans white or yellow hominy
  • 2 1/2 cups shredded cooked turkey or chicken
  • 1/4 cup chopped fresh cilantro
  • 1/8 tsp salt
  • Black pepper to taste
  • Diced avocado, for garnish
  • Thinly sliced radish, for garnish
  • Baked tortilla chips, for garnish

Preparation

  • In a 5-quart saucepan, heat oil over medium heat. Add onion, carrot and celery; cook until onion is translucent, 3 to 5 minutes.
  • Add garlic, cook for 1 minute, then add tomato paste, chipotle in adobo, and epazote or oregano; cook, stirring constantly, until evenly distributed. Add 1 cup water, 2 cans chicken broth and 1 can hominy. Bring to a boil; reduce heat to a simmer.
  • In a blender or food processor, add remaining 1 can of chicken broth and remaining 1 can of hominy and process until smooth. Transfer hominy puree to saucepan and cook for about 30 minutes.
  • To the saucepan, add shredded turkey or chicken and cilantro; season with salt and pepper, if desired. Cook until heated through. To serve, divide among soup bowls, and garnish as desired.

Nutrition Facts

Serving size: 1 cup

Per Serving: Calories: 124, Fat: 3g, Saturated Fat: 1g, Cholesterol: 26mg, Sodium: 595mg, Carbohydrates: 11g, Fiber: 3g, Protein: 12g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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