WKYT - Chef Walter - Recipes

Southwestern Soup with Leftover Turkey Monday, November 29, 2010


2 large anaheim chiles, seeded and halved lengthwise
2 tsp canola oil
cooking spray
1 onion, chopped
4 garlic cloves, minced
2 TBSP chili powder
11/2 tsps dried oregano
4 cups chicken stock
2 cups water (or leftover turkey stock)
1 15 oz can golden or white hominy, drained
1 15 oz can diced Mexican style tomatoes
2 cups leftover shredded cooked turkey breast
1/3 cup chopped fresh cilantro
1/4 tsp salt
1/2 cup thinly sliced green onions
1/2 cup Mexican cheese blend


Preheat broiler. Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 6 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 15 minutes. Peel and chop; set aside. Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add onion to pan; cook 6 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add chili powder and oregano; cook 1 minute, stirring constantly. Stir in 4 cups stock, water, tomatoes and hominy; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Stir in Anaheim chilies and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes. Ladle soup into bowls. Top each serving with 1 TBSP green onions, and 1 TBSP cheese.


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