Mexican Style Turkey Soup
Recipe type: Soup or Stew
Prep time: 
Cook time: 
Total time: 
Serves: 8
Turkey Soup was always a favorite after Thanksgiving recipe in my parents house when I was a child. As an adult, I find that I change the recipe to try and infuse the flavors of a different culture into my soup. This one is a cross between a caldo de pavo and a posole, and it's delicious. This recipe yields 4 quarts of soup. I listed the yield at 8 because that allows for large (2 cup) meal sized servings. Feel free to cut the recipe in half if you don't want that much soup at one time. Total cost of recipe is $9.83 if you have to buy turkey broth. It's only $6.35 if you make your own turkey broth/stock from your turkey carcass. This gives us a per serving price of between 80 cents and $1.23.
  • 2 tablespoons olive oil ($0.28)
  • 2 medium onions, chopped ($0.38)
  • 4 cloves garlic, chopped ($0.08)
  • 1 extra large carrot, chopped (if your carrots are average, use two) ($0.24)
  • 3 stalks celery, chopped ($0.36)
  • 1 bay leaf ($0.10)
  • 2 quarts turkey stock ($3.98 if you buy it. I make my own stock from my chicken carcass so I get over a gallon of it for about $0.50)
  • 1-2 cups water
  • 1 (14.5 ounce) can diced tomatoes ($0.59)
  • 1 (4 ounce) can diced green chilis ($0.98)
  • 1 teaspoon black pepper (or to taste) ($0.04)
  • ½ teaspoon salt (or to taste) ($0.02)
  • 1 (29 ounce) can hominy, drained and rinsed ($1.99)
  • 4 small Mexican squash or zucchini. quartered lengthwise and sliced. ($0.79)
  1. Heat oil in the bottom of a large pot.
  2. Add diced onion and chopped garlic and saute for 2-3 minutes, stirring often until onions are translucent.
  3. Add chopped carrots and celery, and stirring often, saute until they are beginning to soften.
  4. Add turkey, broth and bay leaf, and mix well to incorporate.
  5. Bring ingredients to a boil and add canned tomatoes, diced green chilis, salt, and pepper.
  6. Stir to incorporate all of the ingredients.
  7. Add enough water to just cover all of the ingredients.
  8. Bring to a boil, reduce heat, and simmer, loosely covered, for 40 minutes.
  9. Add drained and rinsed hominy.
  10. Add more water to keep ingredients covered, if necessary.
  11. Return pot to a boil over low to medium heat.
  12. Add diced squash, and allow to cook for 15 to 20 more minutes until squash begins to soften.
  13. Serve in large bowls with a side of tortillas, or rolls, or crackers or....
Recipe by Patty Cake's Pantry at