Hi everyone! Hope you had a wonderful Christmas! I am enjoying the second week of Christmas/New Year holiday season, chilling with little girl and hanging out with friends. The potluck party we threw on Christmas Eve was a huge success, adults and children all had a blast, as the host/hostess, hubby and I were thrilled! If you are interested to find out what dishes were served, please check out Weeknite Meal’s Facebook page here: https://www.facebook.com/weeknitemeals
Even though most of the food were consumed, there were still quite a bit of turkey left (hubby fried two turkeys, one and half were gone by the end of the night), I shredded the meat and kept them in the frig to make this wonderfully comfort soup. The original recipe was from Laura in the Kitchen, hubby found her video on YouTube and we were extremely pleased with how the soup tasted, I’ve made some minor adjustments to suit our preference (the original recipe called for 1 whole tablespoon of chilli… For a spicy food lover like me, that was still way too hot!) Enjoy!
4 cups of Chicken Stock
3 cups of water
1 Large Onion, chopped
1 Tbsp of Olive Oil
1 Jalapeno, seeded ad chopped
4 Cloves of Garlic, minced
1/2 Tbsp of Chili Powder
1 Tsp of Cumin
1 tsp of Dried Oregano
1 Tsp of Coriander
1 28oz can of Hominy, drained and rinsed
1 pound of cooked Turkey, shredded
1 tsp salt
pepper to taste
1) In a large pot over medium high heat, cook together the onion, jalapeno and garlic in the olive oil for 4 to 5 minutes or until the veggie are staring to cook down. Add the ground cumin, coriander, chili powder and oregano and cook for 30 seconds.
2) Add the chicken stock and bring to a boil and cook for 10 minutes.
3) Add the hominy and turkey, season with salt and pepper and cook for 10 minutes.
4) Ladle into the serving bowl and top with some fresh cilantro, chopped avocados and a squeeze of fresh lime juice. Enjoy!
Recipe adapted from Laura In The Kitchen