On The Table

Creamy Mexican Turkey Soup

soup

I happened upon this soup recipe by accident. Cleaning out my freezer, I found a leftover package of Thanksgiving turkey. I had grand ideas of baking a turkey pot pie and this recipe was somehow in that category on Pinterest. I am so glad I did find it though. Since finding this recipe a few weeks ago, I have made it three times, and each time with a different smoked meat (turkey, pork loin and brisket). This soup got two thumbs up from even my pickiest eater in the family. Make this soup! You won’t be disappointed

Creamy Mexican Turkey Soup by Recipe Girl

Recipe Yield: 6 Servings

1 Tablespoon canola or vegetable oil
1 large carrot, peeled and chopped
1 stalk celery, chopped
1 cup chopped yellow onion
2 cloves garlic, minced
3 cups chicken or turkey stock or broth
1 can diced green chilies, drained
2 cups milk
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups shredded turkey
3/4 cup corn, fresh or frozen
3 Tablespoons chopped fresh cilantro
1 cup grated Monterey Jack cheese

In a large stockpot, heat oil over medium-high heat. Add vegetables and garlic and sauté for 5 minutes. Add broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 10 minutes. Add chiles.

In a bowl, whisk together milk, flour, salt, chili powder and cumin. Increase heat to high and whisk milk mixture into soup. Stir until thick and bubbly, about five minutes. Reduce heat to low. Add turkey, corn, cilantro and cheese; stir until cheese is melted and soup is hot, 5 to 10 minutes.

Erin

Wife, mom, middle sister & dog fanatic. Love baking, blogging & the WSU Cougs!! Always on the lookout for 'bloggable' adventures/items/recipes.

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