Creamy Mexican Turkey Soup

Though I claimed it could never happen, I think I'm finally burnt out on Thanksgiving turkey. We've had turkey in just about every shape and form last week from sandwiches and paninis to turkey enchiladas to this delicious Mexican Turkey Soup. Hmm, I'm still eating the soup for lunch, so I suppose I haven't banished turkey from my diet quite yet!


I sometimes have to ask myself what I'd do without my fellow bloggers. For one, I didn't realize I was paying such exorbitant prices for my TP. Thank you, my friends for alerting me to the fact that I may be the only sucker in the country buying those $15 six roll multipacks. I'm usually a better bargain hunter, I swear.

Secondly, I'd probably be serving us plates of boring leftover turkey night after night if I hadn't seen all of your inventive uses. Take for example, Lori's Creamy Mexican Turkey Soup chock full of corn, green chilies, carrots and cilantro. See how creamy it is? There's no cream in the soup! I give Lori (the Recipe Girl) all the credit - she's a genius!

This soup is nicely spiced, filling and easy to throw together. I can't wait to make the soup again though I may try with chicken and perhaps add some rice.

Creamy Mexican Turkey Soup
Courtesy of The Recipe Girl

1 Tbs vegetable oil
1 large carrot, chopped
1 stalk celery, chopped (I omitted)
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 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 (only used 1/4 cup b/c that's all I had left!)

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.