1 T. Olive Oil
1 canned Chipolte Chili in Adobo Sauce
3/4 C. finely chopped Onion
3/4 C. finely chopped Celery
3/4 C. finely chopped Carrot
2 T. minced Garlic
2 tsp. Chili Powder
2 C. leftover cooked Turkey, shredded (light and dark meat)
3 C. Chicken Broth
1/2 C. Tomato Puree
1/2 tsp. Salt
1/4 tsp. Pepper
1 15.5oz. can White Hominy, drained

Heat oil in a large heavy saucepan over medium high heat. Finely chop chili and add to pan with next 5 ingredients and sauté 5 minutes or until tender. Add remaining ingredients, bring to a simmer. Cover and cook 45 minutes or until slightly thick, stirring occasionally.

Yield: 4 servings
Serving Size: 1 1/4 cups

Calories: 286
Fat: 9g
Fiber: 5.5g