Turkey Chili Soup with Hominy and Brown rice

For this weeks lunch to share between Luke, my dad and myself I decided to make a soup I ready do love.

Here is the original recipe: Turkey Chili Soup with Hominy

I doubled it since it has to last all week between 3 of us so here is what I did:

 Recipe: Turkey Chili Soup with Hominy

About 8 servings when doubled. Maybe more.

1. 1 tablespoons extra-virgin olive oil
2. 1 1/2 medium onion, finely chopped
3. 4 garlic cloves, minced
4. 1 1/2 pound ground turkey
5. 2 1/2 tablespoons chili powder
6. 4 teaspoons ground cumin
7. 1 teaspoon chipotle powder
8. 1 tablespoons corn starch and a little cold water
9. 2 tablespoon tomato paste
10.  7 cups water
11. ½ cup of uncooked brown rice
12.  3 teaspoons of Better than bouillon (by superior touch)
13. 2 15-ounce can hominy, drained and rinsed

1. In a medium saucepan, heat the olive oil until shimmering. Add the onion and garlic and cook over high heat, stirring, until barely softened, about 3 minutes. Add the turkey, chili powder, cumin and chipotle powder and season. Cook, breaking up the turkey with a wooden spoon, until the liquid has evaporated and the turkey is lightly browned, about 5 minutes. Stir in the tomato paste. Add the water and hominy heat on high till it boils, stir in better than bouillon once its dissolved add the rice, and simmer on low for 40 mins. Mix the cornstarch with a little bit of water and pour into the soup. The soup will thicken as it cools.
2. Now you can serve or put it in containers and heat and serve as needed.