On Saturday, I made a very thick Mexican soup. The soup was started by sweating chopped tomatoes, onion, garlic, tortilla pieces, dried ancho chilies (which were stemmed, seeded and torn into pieces), some tomato paste, chili powder, ground cumin and dried oregano for about 5 minutes. Some chicken broth was added and simmered for about 10 minutes. The soup was then pureed in batches until smooth and put back on the heat to stay warm.
Some ground turkey breast was sauteed with more cumin and oregano, breaking it into chunks as it browned. The turkey then got a squeeze of fresh lime juice.
The browned turkey was added to the soup base along with a can of hominy.
Bowls of soup were garnished with queso fresco, a wonderful salty, Mexican fresh cheese, along with some chopped avocado and a sprinkling of cilantro.
An absolutely wonderful soup!!
I gave this soup
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