Creamy Mexican Turkey Soup
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If you’re staring down a fridge full of leftover Thanksgiving turkey and wondering what to do with it, this Creamy Mexican Turkey Soup is a delicious answer. I found the recipe through Recipe Girl, whose creations I always enjoy, and this one didn’t disappoint. What makes it stand out is how surprisingly light it is for a cream-style soup—there’s no butter or heavy cream involved, yet it still turns out rich and satisfying.
After a day of indulgence, it’s nice to have something that feels nourishing without sacrificing flavor. This soup has a gentle kick from green chiles, chili powder, and cumin, but nothing too overpowering—just enough warmth to keep things interesting. My whole family loved it, and the balance of spice was just right for our tastes. It’s a cozy, healthy way to stretch your leftovers into something new and crave-worthy.
Ingredients for Creamy Mexican Turkey Soup
- VEGETABLE OIL (I USED CANOLA)
- CARROT
- CELERY
- YELLOW ONION
- CLOVES GARLIC
- CHICKEN OR TURKEY STOCK OR BROTH
- CANNED DICED GREEN CHILIES
- MILK
- FLOUR
- SALT
- CHILI POWDER
- GROUND CUMIN
- TURKEY
- CORN
- FRESH CILANTRO
- MONTEREY JACK CHEESE
Instructions for Creamy Mexican Turkey Soup
Sauté the veggies: In a large pot, heat a splash of oil over medium-high heat. Add the chopped vegetables and garlic, and sauté until softened and fragrant—about 5 minutes.
Simmer the base: Pour in the broth and bring everything to a gentle boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 10 minutes to deepen the flavor. Stir in the chopped green chiles.
Thicken the soup: In a separate bowl, whisk together the milk, flour, salt, chili powder, and cumin. Turn the heat up to high and slowly whisk the milk mixture into the soup. Continue stirring until the soup becomes thick and bubbly—this should take around 5 minutes.
Add the good stuff: Lower the heat to a gentle simmer. Stir in the shredded turkey, corn, cilantro, and cheese. Keep stirring until the cheese is melted and the soup is hot and comforting—about 5 to 10 minutes.
Frequently Asked Questions
Can I use chicken instead of turkey?
Yes! Turkey leftovers or rotisserie chicken work beautifully in this recipe and pair just as well with the flavors. It’s a great way to stretch your weeknight meals when turkey isn’t on the menu.
Is it spicy?
Not overly! The soup has a gentle warmth from chili powder and green chiles, but it’s family-friendly and easy to adjust. For little ones, use mild chiles or skip the chili powder; for a spicier kick, add a pinch of cayenne or diced jalapeños.
What vegetables work best?
This recipe is flexible! A classic mix of onion, celery, and carrots works great, but feel free to add bell peppers, zucchini, or even spinach at the end. It’s a great clean-out-the-fridge dish.
How do I store leftovers in the fridge?
Store any remaining soup in a covered container and refrigerate for up to 3 days. Reheat over low heat on the stove, adding a splash of broth or milk to restore creaminess if needed.
What should I serve with this soup?
Tortilla chips, warm cornbread, or a crisp green salad all pair beautifully. You can also top the soup with diced avocado, sour cream, or a squeeze of lime for extra flavor.
FOR MORE RECIPES LIKE THIS, TRY:
Creamy Mexican Turkey Soup
Real Mom Kitchen
Ingredients
- 1 Tbsp vegetable oil I used canola
- 1 large carrot chopped
- 1 stalk celery chopped
- 1 cup yellow onion chopped
- 2 cloves garlic minced
- 3 cups chicken or turkey stock or broth
- 4 oz can diced green chilies drained
- 2 cups 1% milk I used skim 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 Tbsp fresh cilantro chopped
- 1 cup Monterey Jack cheese grated
Instructions
- 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.
- 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)
