Thursday, January 2, 2014

Creamy Mexican Turkey Soup

Leftover turkey?  Save the carcass to make some yummy Turkey Stock (same method as chicken stock), then make this great soup with it using the stock and meat from the carcass!  It's frugal, economical, and a great way to use it up. This soup has a nice bite to it, but it's not too hot! 

2 tbls. oil (your choice)
1 large carrot, peeled and diced
1 stalk celery, diced
1 cup yellow onion, diced
2 cloves garlic, minced (or use minced garlic in a jar)
6 cups chicken or turkey stock or broth
2 cups milk
1 cup sour cream
1/2 cup all-purpose flour
1 teaspoon salt
1 tsp course-ground black pepper
1 teaspoon chili powder (or more to taste)
1/2 teaspoon ground cumin
2 -3 cups cooked turkey, chopped (or chicken)
1 1/2 cups corn, fresh or frozen
1 tbls. oregano (or cilantro)
1 cup shredded pepper jack cheese
1 cup shredded cheddar cheese

In a large stockpot, heat oil over medium-high heat. Add vegetables and garlic and sauté for 5-10 minutes.

Add broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 10 minutes.

In a bowl, whisk together milk, sour cream, flour, salt, pepper, 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, oregano and cheese; stir until cheese is melted and soup is hot, 5 to 10 minutes.

Serve while hot; garnish with additional shredded cheddar cheese and parsley leaves if desired.

Recipe adapted from Recipe Girl


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