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Creamy Mexican Turkey Soup

  • 6servings
  • 25minutes

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Source: www.recipegirl.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Tablespoon canola or vegetable oil

  2. 1 large carrot, peeled and chopped

  3. 1 stalk celery, chopped

  4. 1 cup chopped yellow onion

  5. 2 cloves garlic, minced

  6. 3 cups chicken or turkey stock or broth

  7. 1 can diced green chilies, drained

  8. 2 cups 1% milk

  9. 1/4 cup all-purpose flour

  10. 1 teaspoon salt

  11. 1 teaspoon chili powder

  12. 1/2 teaspoon ground cumin

  13. 2 cups shredded turkey

  14. 3/4 cup corn, fresh or frozen

  15. 3 Tablespoons chopped fresh cilantro

  16. 1 cup grated Monterey Jack cheese

Instructions Jump to Ingredients ↑

  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.

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