Turkey Poblano Soup
Turkey Poblano Soup is a great way to use leftover turkey from Thanksgiving.
Servings 4
Cost 5
Ingredients
- 1-2 large poblano peppers Enough to make ½ cup cooked and chopped
- 4 5-inch corn tortillas, chopped
- 2 tablespoons flour
- ½ teaspoon chili powder
- ¾ teaspoon ground cumin
- ⅛ to ½ teaspoon salt**
- ½ teaspoon pepper
- 2 tablespoons vegetable oil (you can get away with 1 if you have to)
- ½ cup chopped onions
- 1 clove garlic
- 2 tablespoons butter
- 3 cups chicken broth, reduced sodium or regular, plus more if you need to thin it a bit
- ¼ to ½ cup half-and-half or cream
- 1-2 cups chopped cooked turkey or chicken
- Shredded Monterey jack or shredded Mexican style cheese
Instructions
- Wash the poblano(s) and remove stems and seeds. Broil about 5 inches from heat or until blistered and soft. Quickly put in a zipper bag then seal and let cool. Remove from bag, peel of the skin and chop to make ½ cup.
- Combine chopped tortillas, flour, chili powder, cumin, ⅛ teaspoon salt, and pepper in bowl of a food processor (or a mini chopper_ and process until mixture is the consistency of very coarse cornmeal. Set aside.
- Saute onion and the ½ cup chopped poblano in a large pot until onions are tender. Add garlic and sauté for another minute. Add butter and let it melt. Add tortilla-flour mixture to the pot and mix to form a roux. Note: Once you have your roux, continue to cook it for another minute, pushing it around with a wooden spoon, to help cook out any floury taste.
- Slowly add about 1-2 cups of the broth. Using an immersion blender, puree somewhat. It won't be velvety smooth, but it will thicken a bit. Alternatively, puree in a food processor and then return back to pot.
- Add remaining broth and bring to a simmer, and simmer for about 4-5 minutes. Adjust the salt and pepper as necessary.
- Add half and half (or milk & cream) and bring to a slow simmer. Cook over low heat until soup is hot again. Do not let it boil. Also, if you feel like it's too thick you can thin it out with a little more broth.
- Remove from heat and add the turkey. If turkey is cold, keep it over the heat and let it warm the turkey a bit. Spoon into bowls and top each serving with cheese. Update: If you like corn, throw in some fresh or frozen (thawed) corn or corn and pepper mix.
Notes
I didn’t put the exact amount of salt because this varies with the broth. If you use low sodium broth, you may need up to ½ teaspoon. If your broth is salted, you’ll only need a pinch. Start with ⅛ teaspoon and adjust salt as necessary.