Turkey Lime Soup With Vegetables and Hominy, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Turkey Lime Soup With Vegetables and Hominy

Cuisine: Mexican
Prep Time: 4 hours
Servings: 10 servings
Warm, tasty, flavorful... this Turkey lime soup with vegetables and hominy is the perfect hearty meal for a cold winter day.

I could literally eat soup every day during the winter! Here in central New York there is a great local market that is family-owned and they have the best meat department. It’s not always easy to find turkey on the bone in the bigger chain supermarkets. Two of the most memorable dishes my Mom cooked was “caldo de pollo” (chicken soup) and “caldo de res” (beef soup). Such simple ingredients, but the most wonderful, comfort foods from my childhood. For this recipe, I decided to use turkey and it did not disappoint me. Warm, tasty, flavorful… all of the above!

Ingredients

  • 2 turkey thighs/legs, (bone in, skin on)
  • 8 to 10 cups water
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons ground coriander
  • 3 bay leaves
  • 5 carrots peeled and chopped
  • 5 stalks Celery sliced
  • 1 sweet onion diced
  • 4 gloves garlic minced
  • 2 cups corn frozen
  • 3 cups hominy
  • 1/3 cup cilantro chopped, plus more for garnish
  • 1 small head green cabbage (chop 2/3 of it for soup into bite-size pieces and shred the remaining 1/3 for garnish)
  • Juice of 2 large limes plus more for garnish
  • 2 to 3 tablespoons chicken bouillon granules
  • For Garnishes:
  • green cabbage finely shredded
  • cilantro chopped
  • serrano pepper or jalapeño, minced
  • limes wedges
  • avocadoes slices

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Directions

  1. Add the turkey thighs to a large stock pot and cover with 8 cups of water. Add the salt, garlic powder, coriander, and bay leaves. Bring to a boil, then reduce to a simmer, skimming off the top foam, as needed. This needs to cook for at least 3 hours. Remove the turkey from broth and let cool.
  2. Remove the bay leaves from the broth and return pot to medium heat. Add 2 more cups of water and chicken bouillon granules. Bring back up to a boil and add in the carrots, celery, onions, corn, and hominy. After soup comes to a simmer, taste for salt, add in the remaining vegetables and lime juice. Let the soup simmer for 20 minutes.
  3. 3. While the soup in simmering, remove all the meat from turkey thighs, shredding it into bite-size pieces. Add all the turkey meat back into the soup. Continue cooking the soup for another 20 minutes, tasting for salt as it cooks. Serve the soup and garnish with your favorite toppings. Yields up to 10 servings.

Chef Notes

You could serve warm corn tortillas with the soup. Just add a little fresh lime juice to the tortilla, a light sprinkle of salt and roll up like a taquito! This was how we enjoyed our soups my Mom use to cook for us.

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