This soup is a favorite because it makes good use of leftover roasted turkey. And it’s quick, easy and tasty. No one feels like they’re eating leftovers because this soup tastes nothing like traditional turkey with gravy.
—MARGEE BERRY WHITE SALMON, WA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 jar (16 ounces) chunky salsa
1 can (15 ounces) hominy, rinsed and drained
2 teaspoons chipotle hot pepper sauce
1/2 teaspoon ground cumin
2 cups cubed cooked turkey breast
1/4 cup sour cream
1/3 cup shredded cheddar or Monterey Jack cheese
1/3 cup minced fresh cilantro
1/3 cup crushed blue tortilla chips
1/4 cup shredded red or green cabbage
In a large saucepan, combine the first five ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Stir in turkey; heat through. Top servings with sour cream, cheese, cilantro, chips and cabbage.