Creamy Mexican Turkey Soup
1 tablespoon vegetable oil (I used canola)
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 (I used skim milk)
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon ground cumin
2 cups shredded turkey
¾ cup corn, fresh or frozen
3 tablespoon 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.
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
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