I hope you all have a wonderful Thanksgiving spent with great family and friends. High on my list of things I’m thankful for? Heading to the beach. Yes, after a few already too cold weeks we’re going to head south on Friday to warm up a bit.
Lucky for you, I spent last week testing out some ideas for all that extra turkey, since we won’t be around to consume the oh so coveted leftovers. The best one? Drum roll please…
Well, that would be this roasted turkey and tomatillo soup. Oh. my.
The Mexican kick and healthy limey broth will be just what the doctor ordered for the post-Thanksgiving bloat. You might even be able to get out of your fat pants, although let’s be honest, there is nothing more comfortable to decorate the tree in. Am I right?
Cheers to all the fun days ahead and for giving this recipe a try! Oh and pssst – if you don’t have any leftovers, that’s ok! Make it chicken tomatillo soup with this great rotisserie chicken short cut recipe.
Gobble gobble everyone – enjoy these fun and festive days!
- 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
- 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.
- 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.
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Courtney
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Mark’s work schedule is lighter this winter so we are hoping there may actually be a chance to head south this winter as well!
Happy Thanksgiving!