Creamy Mexican Turkey Soup
- 1 Tablespoon canola or vegetable oil
- 1 large carrot, peeled and 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
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 cups shredded turkey
- 3/4 cup corn, fresh or frozen
- 3 Tablespoons chopped fresh cilantro
- 1 cup grated Monterey Jack cheese
- Produce
- Carrot, large (1)
- Celery (1 stalk)
- Cilantro, fresh (3 Tablespoons)
- Corn, fresh or frozen (3/4 cup)
- Cumin, ground (1/2 teaspoon)
- Garlic (2 cloves)
- Green chilies (1 can)
- Yellow onion (1 cup)
- Meat
- Turkey (2 cups)
- Canned Goods
- Chicken or turkey stock or broth (3 cups)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Canola or vegetable oil (1 Tablespoon)
- Chili powder (1 teaspoon)
- Salt (1 teaspoon)
- Dairy
- 1% milk (2 cups)
- Monterey jack cheese, grated (1 cup)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published January 4, 2009 (4 years ago).
11 people saved this recipe.
