CREAMY MEXICAN TURKEY SOUP
www.RecipeGirl.com
1 Tbs vegetable oil
1 large carrot, 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
¼ cup all-purpose flour
1 tsp salt
1 tsp chili powder
½ tsp ground cumin
2 cups shredded turkey
¾ cup corn, fresh or frozen
3 Tbs chopped fresh cilantro
1 cup grated Monterey Jack cheese
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.
Servings: 6
Cooking Tips
*You could certainly substitute shredded chicken for the turkey.
Recipe Source: The Big Book of Soups and Casseroles
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RATE THIS RECIPE[ratings]
“LOVED this soup. It was creamy but not heavy. Even my kiddo ate every bite. Would make this again in a heartbeat.”
-San Diego, CA
