Leftover Turkey Tortilla Soup
1 large yellow onion, diced
1 oz minced Anaheim chili
1 oz minced jalapeno chilies
3 oz cooking oil
2 T sea salt
3 t garlic paste (~6 cloves)
1/2 t ground peppercorns
1 1/2 T oregano
2 T toasted cumin, ground
2 T coriander, ground
1 T paprika, ground
2 t thyme
2 lbs leftover dark meat turkey
28 oz diced tomatoes
2 c chicken stock
1 can hominy, drained
1 can black beans, drained
2 c frozen mixed vegetables (w/ corn)
1/2 t potassium salt (salt substitute)
2 cups tortilla chips, partly broken
2 c mexican-blend cheese (shredded)
Coat pot with 2T cooking oil and start tomatoes cooking in pot on high.
Saute onion and chilies in saute pan in 2T of cooking oil with 1 t salt until golden.
Add garlic paste, pepper, oregano, 1T cumin, and paprika. Cook for three minutes and add mixture to tomatoes.
Place turkey in saute pan and cook over high heat with 2 t salt, thyme, remaining cumin, and 2T cooking oil. Break up pieces and pan-fry on medium-high heat until browned and stringy.
When tomato mixture begins to stick to bottom of pan, add chicken stock, vegetables, hominy, black beans, and salt substitute. Bring to a boil. Mix in turkey. Check for salt.
Stir in tortilla chips until thoroughly mixed. Stir in cheese until evenly distributed.
Add water to desired thickness.