Creamy Mexican Turkey Soup

4.50 from 2 votes

This Creamy Mexican Turkey Soup is a cozy and flavorful way to reinvent your leftover Thanksgiving turkey. It’s lighter than traditional cream soups—made without butter or heavy cream—yet still rich and satisfying thanks to warm spices and melty cheese. With tender vegetables, corn, green chiles, and a hint of spice, it’s a crowd-pleasing dish your family will love after the holiday feast.

Course Main Dish

Cuisine Mexican

Keyword creamy soup, soup, turkey

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 270kcal

Author Laura

Ingredients

1 Tbsp vegetable oil I used canola
1 large carrot chopped
1 stalk celery chopped
1 cup yellow onion chopped
2 cloves garlic minced
3 cups chicken or turkey stock or broth
4 oz can diced green chilies drained
2 cups 1% milk I used skim 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 Tbsp fresh cilantro chopped
1 cup Monterey Jack cheese grated

Instructions

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.
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: 6 (We got 5 servings)

Nutrition