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Turkey Chili Soup with Hominy Print Email

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 pound ground turkey
1 1/2 tablespoons ancho chile powder
2 teaspoons ground cumin
1/2 teaspoon chipotle powder
2 tablespoons all-purpose flour
1 tablespoon tomato paste
3 cups beef stock or low-sodium broth
One 15-ounce can hominy, drained and rinsed
Shredded cheddar, chopped cilantro, sour cream and tortilla chips, for serving

In medium saucepan, heat olive oil over medium-high heat until shimmering, then add onion and garlic and cook, stirring often, until beginning to soften, 3 minutes. Add turkey, ancho powder, cumin, and chipotle powder. Season with pinch of salt, then cook, breaking up turkey with a wooden spoon, until meat is lightly browned and liquid has evaporated, about 5 minutes.

Sprinkle flour and cook for a minute, then add in tomato paste and cook for a minute longer. Add stock and hominy and bring to a boil, then simmer until thickened slightly, 15-20 minutes.

Ladle soup into bowls and serve with garnishes as desired. serves 4, active time 15, total time 35
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