Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 pound ground turkey
• 1 1/2 tablespoons ancho chile powder
• 2 teaspoons ground cumin
• 1/2 teaspoon chipotle powder
• Salt
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 3 cups beef stock or low-sodium broth
• One 15-ounce can hominy, drained and rinsed
• Shredded cheddar, chopped cilantro, sour cream and tortilla chips, for serving

Directions

1. In medium saucepan, heat olive oil over medium-high heat until shimmering, then add onion and garlic and cook, stirring often, until beginning to soften, 3 minutes. Add turkey, ancho powder, cumin, and chipotle powder. Season with pinch of salt, then cook, breaking up turkey with a wooden spoon, until meat is lightly browned and liquid has evaporated, about 5 minutes.

2. Sprinkle flour and cook for a minute, then add in tomato paste and cook for a minute longer. Add stock and hominy and bring to a boil, then simmer until thickened slightly, 15-20 minutes.

3. Ladle soup into bowls and serve with garnishes as desired.

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