Creamy Mexican Turkey Soup

This recipe has been featured in a post on The Recipe Girl blog: Leftover Turkey Recipes
This soup is gluten-free adaptable- see *tips below the recipe…

Yield: 6 servings

Prep Time: 25 min

Cook Time: 35 min

Creamy Mexican Turkey Soup

Ingredients:

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 1% 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

Directions:

1. 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.

2. 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.

Tips:

*If preparing this recipe as gluten-free, substitute another thickener in place of the all-purpose flour- cornstarch or tapioca flour work well.
*You could certainly substitute shredded chicken for the turkey.

Source: RecipeGirl.com (via The Big Book of Soups and Casseroles)

16 Responses to “Creamy Mexican Turkey Soup”

  1. postedNov 29, 2011 6:12 PM
    Jennifer Olson

    We have made this for three years now – it is a post Turkey Day tradition in our house! I love your website!!

  2. postedDec 31, 2011 2:04 PM
    Patty

    I’ve made this three times since Thanksgiving, and we love it!
    Can you tell me the calories in this please?
    Thank you!

  3. postedNov 6, 2013 3:51 PM
    JT Manuszak

    The print version of this recipe never says when to put the broth in. I had to come back to the website to find out I was supposed to have put it in after cooking the veggies for 5 minutes and THEN simmered for 10.

    • November 7th, 2013 @ 7:57 AM

      Step 1 says, “add broth and bring to a boil.”

  4. postedDec 2, 2013 1:24 PM
    Woody

    Made it tonight, but I added diced peppers to the sauté mix, and homine when the turkey is added, a little coriander in the spice mix, and a dash of chipotle Tabasco at serving!
    The red pepper makes the initial sauté more like sofrito, which is the traditional Spanish “trinity!” Used in spanish cooking. The homine gives it a tortilla taste, coriander speaks for itself, and the chipotle Tabasco at serving( you could add one adobo chipotle during the simmer) adds the last needed punch!
    Use these additions and you’ll have the absolute best soup you’ve ever had!

  5. postedDec 5, 2013 2:10 AM
    Kelaine

    Hi, I’m going to make this over the weekend, can’t wait! How good is the soup at being reheated? Also, I’ve got to plan a somewhat bigger lunch including the soup… can you recommend anything else to serve with it? thanks!!

    • December 5th, 2013 @ 7:14 AM

      Should be fine for re-heating. I always serve bread and salad w/ soup!

  6. postedDec 11, 2013 2:22 PM
    Sharon

    We are dairy free. Any experience with milk substitutes?

    • December 12th, 2013 @ 7:04 PM

      Haven’t done so, but maybe try almond or coconut milk?

  7. postedJan 8, 2014 3:26 PM

    This soup is seriously tasty!! Thanks so much for sharing.

  8. postedJan 18, 2014 4:07 PM
    Lynn W

    Thanks for a great treat! Such a nice variation from regular turkey soup. Do you know if it freezes well? Thanks for sharing. Even my meat and potatoes husband liked it!

    • January 21st, 2014 @ 7:41 AM

      I have not tried to freeze this one, so I’m not sure.

  9. postedNov 29, 2014 2:54 PM
    Valerie

    Just made the soup – it had a great flavor and was very easy to make. Will definitely make again – thanks!

  10. postedDec 5, 2014 3:10 PM
    Kerri

    One of my favorites. And yes, it freezes well. I freeze it every year. Thanks for the great recipe!

  11. postedDec 30, 2014 5:39 PM
    Cheryl

    Made this today. Added a drained tin of mixed beans. Also used cheddar cheese. Came out very well according to quality control engineers in my house!

Leave a Comment





Top