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Blog

Creamy Mexican Turkey Soup

1/8/2013

1 Comment

 
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INGREDIENTS
1 Tbsp Olive Oil
2 large carrots, chopped
3 stalks celery, chopped
1.5 cups chopped leeks (white & light green parts only)
2 cloves garlic, minced
4 cups chicken or turkey stock or broth
1 cup salsa
2 cups 2% milk
¼ cup all-purpose flour
1 tsp kosher salt
1 tbsp Aleppo peppers (crushed)
1 tsp ground cumin
3-4 cups shredded turkey
1 can corn, (drained)
3 Tbs chopped fresh cilantro
1 cup grated Monterey Jack cheese

DIRECTIONS
  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 salsa..
  2. In a bowl, whisk together milk, flour, salt, crushed aleppo peppers 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.

1 Comment
Sherri link
2/6/2014 09:16:39 am

I'm always looking for new soups to make for my family since soup is my very favorite food to cook and eat. So, will be making this soon and now I have an excuse to roast a turkey first!!!

Reply



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