Hearty and delicious, this turkey soup is loaded with mexican squash, tomatoes, green chilis, and hominy.

Mexican Style Turkey Soup

This delicious Mexican Style Turkey Soup recipe is loaded with flavor, and surprisingly low in fat and calories.  It’s the perfect way to finish off the end of your turkey.  This is especially true if you boil the leftover turkey carcass to liberate the last of the meat that is clinging to the bones and make your own turkey stock.  This low-calorie but hearty soup is the perfect way to warm up on a cold evening.  It’s also a delicious opportunity to be nice to your body after all of the calorie laden foods from Thanksgiving Dinner.

Mexican Style Turkey Soup is the perfect way to use up the last of your Thanksgiving Turkey. Hearty and delicious, this soup is loaded with flavor.Give this recipe a try, and let us know what you think.

Caldo de Pavo Estilo Mexicano--Mexican Style Turkey Soup. Hearty, delicious, and nutritious.Thanks for visiting Patty Cake’s Pantry.

Mexican Style Turkey Soup
Author: 
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
Ingredients
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, chopped
  • 1 extra large carrot, chopped (if your carrots are average, use two)
  • 3 stalks celery, chopped
  • 1 bay leaf
  • 2 quarts turkey stock
  • 1-2 cups water
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (4 ounce) can diced green chilis
  • 1 teaspoon black pepper (or to taste)
  • ½ teaspoon salt (or to taste)
  • 1 (29 ounce) can hominy, drained and rinsed
  • 4 small Mexican squash or zucchini. quartered lengthwise and sliced.
Instructions
  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....

Nutrition Facts
Amount Per Serving
Calories 137
% Daily Value
Total Fat 1.6g
2%
Saturated Fat 0.0g
0%
Trans Fat 0.0g
Cholesterol 12mg
4%
Sodium 1706mg
71%
Total Carbohydrates 21.8g
7%
Dietary Fiber 4.0g
16%
Sugars 6.6g
Protein 9.6g
Vitamin A 12%
Vitamin C 38%
Calcium 3%
Iron 11%

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