Description
A healthy, lightly creamy and flavorful soup made with leftover turkey, chiles, spices, and cheese. Perfect for a cozy meal after a holiday feast.
Ingredients
Scale
- 1 tablespoon canola or vegetable oil
- 1 large carrot, peeled and chopped
- 1 stalk celery, chopped
- 1 cup chopped yellow onion
- 2 medium garlic cloves, minced
- 3 cups chicken or turkey broth
- One 4-ounce can diced green chiles, 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
- 1 cup grated Monterey Jack cheese
- 3/4 cup corn (fresh or frozen)
- 3 tablespoons chopped fresh cilantro
Instructions
- In a large pot, heat the oil over medium-high heat. Add the vegetables and garlic and sauté for 5 minutes.
- Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, covered, for about 10 minutes.
- Stir in the chiles.
- In a medium bowl, whisk together the milk, flour, salt, chili powder and cumin.
- Increase the heat to high and whisk the milk mixture into the soup. Stir until slightly thickened and bubbly, about five minutes.
- Reduce the heat to low. Add the turkey, cheese, corn and cilantro; stir until the cheese is melted and the soup is hot, 5 to 10 minutes.
Notes
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 to make Mexican Chicken Soup.
Nutrition
- Serving Size: 1 serving
- Calories: 269
- Sugar: 7g
- Sodium: 1246mg
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 63mg