Turkey Poblano Soup is a recipe from my stepmother, Pat — same source as the Cranberry Jalapeno Bread. Her recipes are very Texan by nature. Or Irish. She is Texan, but likes to think of herself as Irish thanks to her ancestry. I’m not so sure about that.
Anyhow, this was introduced as a day-after-Thanksgiving soup, so it’s made with turkey. The combination of turkey and poblano in soup form is the absolute perfect post-Thanksgiving Day lunch. The soup is creamy and rich (but not overly so — it only has 1/4 cup half & half) and not spicy at all. Poblano peppers are mild. For a spicy version, you could up the heat by adding some red pepper or a splash of your favorite hot sauce.
More Recipes From People Named Pat
Turkey Poblano Soup
Turkey Poblano Soup is a great way to use leftover turkey from Thanksgiving.
Ingredients
- 1 poblano pepper
- 4 corn tortillas 5 or 6 inches across, chopped
- 2 tablespoons flour
- 1/2 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/8 to 1/2 teaspoon salt**
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1/2 cup chopped onions
- 1 clove garlic finally
- 2 tablespoons butter
- 3 cups chicken broth you can use low sodium or regular and adjust salt
- 1/2 cup half-and-half or 1/4 each milk and cream
- 1-2 cups chopped cooked turkey
- Shredded Monterey jack or shredded Mexican style cheese
Instructions
- Wash the poblano 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, 1/8 teaspoon salt, and pepper in bowl of a food processor and process until mixture is the consistency of very coarse cornmeal. Set aside.
- Saute onion and the 1/2 cup 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. Slowly add the broth (about 1 cup at a time), stirring to make a thick soup. Cook 4-5 minutes stirring constantly. At this point, taste and adjust salt if necessary. Add half and half (or milk & cream) and bring to a slow simmer. Cook over low heat until soup is hot. Do not let it boil. Remove from heat and add the turkey. Spoon into bowls and top each serving with cheese.
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 1/8 teaspoon and adjust salt as necessary.
Tried this recipe?Let us know how it was!
Kim F.
OMG. Just made this soup today and it is delicious. I made a few alterations since I did not have any leftover thrkey on hand. Instead, I poached two chicken breasts breasts in 12 ounces of beer. I didn’t think I chopped up my tortillas well enough so I pureed the soup with my immersion blender before adding the chicken. Super duper good… can’t say enough about it. It tastes like chicken enchiladas only better….
Betty @ scrambled hen fruit
Great way to use turkey leftovers! I’ll have to put a poblano on my grocery list. 🙂 Thanks!
Jancd
I made your mother-in-law’s soup today and it was a great hit. I think it would cure the flu or cold!! I made it exactly by the recipe and is was delicious. Thanks for the great recipe.
Amy at thescenefromme
What a great recipe for my leftover turkey. Sounds delicious! Looks it too!
briarrose
Looks wonderful. I am a bit of a pepper nut so I loved seeing the poblano up in there. 😉
Louise
I sometimes make cornbread stuffing with poblanos and toasted pumpkin seeds. That’s a nice twist on the dishes too.
Kalynskitchen
Anna, this sounds like a fantastic soup. I love all the flavors you have going on here.