November 27, 2010

Creamy Mexican Turkey Soup

It's probably a little late, but if you need to use up leftover turkey, try this soup. It's creamy (but no cream) and spicy. Actually, this would work with chicken instead of turkey.

I've been really enjoying my time off of work and doing some activities I haven't done in a long time. Some of the activities have been fun, and some have been chores. But it's great to break the rut and do something new, even if it meant not blogging. I have several recipes to share with you soon, once I get back in the swing of things.

Creamy Mexican Turkey Soup
from Recipe Girl

1 Tbs vegetable oil
1 large carrot, chopped
1 stalk celery, chopped (I omitted)
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 milk
¼ cup all-purpose flour
1 tsp salt
1 tsp chili powder
½ tsp ground cumin
2 cups shredded turkey
¾ cup corn, fresh or frozen
3 Tbs 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.

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