Mexican Turkey Soup Recipe

Today’s Best Recipe is Mexican Turkey Soup.

After Thanksgiving, the family will eat a few sandwiches, pick at the leftovers, and then it just sits.

There are so many more options like Turkey Pot Pie or this Creamy Mexican Turkey Soup.

Get rid of leftovers without complaints!

This soup is easy and my family loves it.

It’s easy to prepare and offers the flavors of your favorite Mexican dish and the warmth and comfort of a soup.

Creamy Mexican Turkey Soup Recipe Ingredients:

1 Tbs Butter
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
1 cup frozen mixed vegetables (I like corn, peas, and carrots)
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 cheddar cheese

mexican turkey soup close up

 

Creamy Mexican Turkey Soup Recipe Directions:

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.

Add frozen mixed vegetables.

Reduce heat to medium-low and simmer, covered, for about 10 minutes.

Add green chiles.

Meanwhile, 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: 4-large bowls

mexican turkey soup in green bowl

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