Here is another recipe to use up that leftover turkey. This one is from Recipe Girl, who I love. It is also quite healthy for a cream soup, no butter or cream in this one. We all know that after our Thanksgiving feast we could all use some help with a good healthy dish. This was a great creamy soup with a little kick to it, but not too much of a kick. It was just the right amount of spice for my family.
Creamy Mexican Turkey Soup
1 Tbs vegetable oil (I used canola)
1 large carrot, chopped
1 stalk celery, chopped
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 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 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.
Servings: 6 (We got 5 servings)