Tuesday, December 15, 2009

Creamy Mexican Turkey Soup

Yet another recipe from Real Mom. She got it from RecipeGirl. It was super tasty. I upped the veggies, turkey and cheese from her recipe. It still barely fed my 5, and everyone came home from the fifth grade program hungry. My turkey was also bad in the last recipe I tried, so we just used chicken. I also swapped the amounts on the cumin and chili pwd. from her recip because we have some anti-spicy people.

Creamy Mexican Turkey Soup

  • 1 Tbs vegetable oil
  • 2 large carrots, chopped
  • 1 stalk celery, chopped
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 3 cups chicken or turkey stock or broth (I used stock)
  • 1 can diced green chilies, drained
  • 2 cups 1% milk (I used 2 % milk)
  • ¼ cup all-purpose flour
  • 1 tsp salt - I didn't use this full amount.
  • 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 3 cups shredded turkey
  • 1 1/2 cup corn, fresh or frozen
  • 3 Tbs chopped fresh cilantro
  • 1 1/2 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 (We got 5 servings)

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