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
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
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.
*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)