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…

Creamy Mexican Turkey Soup

Yield: 6 servings

Prep Time:25 min

Cook Time:35 min

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)

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments

  • Anne wrote:

    This soup is delicious, simple, and fresh. I use my leftover turkey from Thanksgiving. It’s seriously one of my favorite reasons for Thanksgiving Turkey. Thanks!

  • Jesse wrote:

    I only have 2% milk, will that work too? 

    • Lori Lange wrote:

      yes.

  • Cheryl wrote:

    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!

  • Kerri wrote:

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

  • Valerie wrote:

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

  • Lynn W wrote:

    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!

    • Lori Lange wrote:

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

  • Erin wrote:

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

  • Sharon wrote:

    We are dairy free. Any experience with milk substitutes?

    • Lori Lange wrote:

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

  • Kelaine wrote:

    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!!

    • Lori Lange wrote:

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

  • Woody wrote:

    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!

  • JT Manuszak wrote:

    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.

    • Lori Lange wrote:

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

  • Patty wrote:

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

  • Jennifer Olson wrote:

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