Friday, November 29, 2013
Looking for a way to spice up Thanksgiving Day leftovers? Try this warm-you-up dish with yesterday's turkey:
Roasted Poblano & Turkey Tortilla Soup
3 large Poblano peppers, seeded and halved lengthwise
2 teaspoons canola oil
1 1/2 cups chopped onion
4 garlic cloves, minced
2 tablespoons ground chili powder
1 1/2 teaspoons dried oregano
4 cups water
3 cups fat-free, lower-sodium organic chicken broth
1 (15-ounce) can golden hominy, drained and rinsed
1 (14.5 ounce) can Stewed Tomatoes, undrained (Mexican Style, if available)
4 cups leftover shredded cooked turkey breast
1/3 cup chopped fresh cilantro
1/4 teaspoon salt
1/2 cup roasted unsalted pumpkinseed kernels
1/2 cup thinly sliced green onions
1/2 cup (2 ounces) shredded Monterey Jack Cheese
1 cup crushed tortilla chips (I used blue corn)
1 sliced avocado (optional)
Lime wedges (optional)
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 water, broth, tomatoes, and hominy; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in peppers and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes.
Ladle about 1 1/3 cups soup into each of 8 bowls. Top each serving with 1 tablespoon pumpkinseed kernels, 1 tablespoon green onions, and 1 tablespoon cheese. Serve with lime wedges and crushed tortilla chips, if desired.
Nutrition Information: Serves 8 (1 1/3 cup each)
Calories: 213; Fat: 6.8 g; Carbohydrate: 13.8 g; Fiber: 3.2 g; Protein: 25.4 g
What’s your favorite leftover turkey dish to make?
Amber Massey, RD, LD, is a registered dietitian in the Dallas/Fort Worth area.