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Creamy Mexican Turkey Soup

Lori Lange
  • 60 minutes
  • Serves 6

INGREDIENTS

1 tbsp

canola or vegetable oil

1

large carrot, peeled and 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

2 cups

1% milk

1/4 cup

all-purpose flour

1 tsp

salt

1 tsp

chili powder

1/2 tsp

ground cumin

2 cups

shredded turkey

3/4 cup

corn, fresh or frozen

3 tbsp

chopped fresh cilantro

1 cup

grated Monterey Jack cheese