Leftovers

2 tablespoons olive oil
1 medium onion, thinly sliced
2 15-oz. cans white hominy, rinsed (can subsititue corn)
8 cups turkey stock or low-sodium chicken broth
2 cups shredded cooked turkey meat
Kosher salt and freshly ground black pepper
Tortilla chips, sliced avocado, cilantro sprigs, and lime wedges (for serving)

chile paste:

Remove seeds from chiles; toast in a dry small skillet over medium-high heat, turning, until darkened and fragrant, about 4 minutes. Place in a medium bowl. Add 2 cups hot water; let sit until softened, about 5 minutes. Drain, reserving ½ cup soaking liquid. Pulse chiles in a food processor with reserved soaking liquid, garlic, and tomato paste until smooth.

soup Assembly:

Heat oil in a large pot over medium heat. Cook onion, stirring occasionally, until translucent, 6–8 minutes. Add chile paste and cook, stirring, until thick and darkened, about 4 minutes. Add hominy, turkey stock, and turkey meat; season with salt and pepper. Simmer until flavors meld, 10–15 minutes.

Serve with chips, avocado, cilantro, and lime wedges.