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Home » Soup and Side Dishes

Turkey Poblano Soup From Pat

Last updated on November 15, 2021 By Anna 7 Comments This post may contain affiliate links.

Turkey Poblano Soup is a recipe from my stepmother, Pat -- same source as the Cranberry Jalapeno Bread. I've recently updated the soup with an Ace Blender version.

Ace Blender Turkey Poblano Soup

Turkey Poblano Soup Notes

This is a day-after-Thanksgiving soup because it's made with turkey, but I don't know why you couldn't use chicken and make it any time of the year. I just associate it with Thanksgiving.

Turkey Poblano Soup recipe from Pat.  Also can be made in the Ace Blender
Bowl of creamy poblano soup

The soup is creamy and rich (but not overly so -- it only has ¼ 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.

Ace Blender Chicken or Turkey Poblano Soup

Ace Blender version added! With the blender version, you broil the pepper as usual. Rather than sauté the onions and tortillas, you combine the roughly chopped onions, tortillas, spices and butter and just microwave to soften. You then put everything (except half & half and turkey) in the blender, set the soup button and wait. Half & Half is added last. Pour over turkey to serve.

More Recipes From People Named Pat

  • Brownies Made with Cheddar Cheese Soup
  • Pat's Chocolate Chip Bars
  • Pat's Chocolate Pudding Cake
  • Tomato Soup Bars
  • Pat's Chocolate Layer Cake

Recipe

turkey poblano soup

Turkey Poblano Soup

Anna
Turkey Poblano Soup is a great way to use leftover turkey from Thanksgiving. I recently made it in the Ace Blender and have added the technique to the notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Entree
Cuisine Mexican
Servings 4

Ingredients
 

  • 1 poblano pepper
  • 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
  • ½ cup chopped onions
  • 1 clove garlic
  • 2 tablespoons butter
  • 3 cups chicken broth, reduced sodium or regular
  • 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 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 and process until mixture is the consistency of very coarse cornmeal. Set aside.
  • Saute onion and the ½ 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. 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.
Ace Blender Method -- For this version, you won't be using the oil or the flour.
  • Broil the pepper using the technique in the above recipe. You should have at least 35 grams skinned, chopped, cooked poblano.
  • In a microwave-safe bowl, combine 100 grams coarsely chopped corn tortillas (about 1 cup), ¼ to ½ teaspoon chili powder, ¾ teaspoon cumin, ⅛ teaspoon salt, 50 grams onions, 1 clove garlic and two tablespoons unsalted butter.  Cover bowl and microwave for 1 minute.  Stop and stir (butter should be melted now), then cover and heat for another 2 minutes or until onions and tortillas are softened.
  • Put the 3 cups of broth, cooked tortilla mixture and chopped cooked poblano (35-50 grams) in the blender.
  • Press the "Soup" setting and use setting "2" for creamy soups. Press start.  The temperature on the blender will start to climb to 212 and the machine will pulse occasionally.  When temperature hits 212, a 12 minute countdown will begin.
  • After 11 minutes, when soup is about 1 minute from being finished, hit pause and add ¼ cup half & half or cream.  Note:  You can use up to ½ cup, but I recommend starting with ¼ cup. Resume for the last 1 minute.  Adjust salt to taste and pour over shredded turkey or chicken to serve.  Alternatively, you can keep it warm until ready to serve.
  • The Ace's setting 2 will give you a very smooth soup.  If you find it too smooth, add a whole corn tortilla (or 2) at the end and blend for about 30 seconds.  You can also add more poblano at the end if the soup needs more heat.
Keyword Ace Blender, Poblano
Tried this recipe?Let us know how it was!

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Reader Interactions

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  1. Kim F.

    September 23, 2011 at 11:41 am

    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....

  2. Betty @ scrambled hen fruit

    November 27, 2010 at 11:48 pm

    Great way to use turkey leftovers! I'll have to put a poblano on my grocery list. 🙂 Thanks!

  3. Jancd

    November 27, 2010 at 1:29 pm

    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.

  4. Amy at thescenefromme

    November 27, 2010 at 9:09 am

    What a great recipe for my leftover turkey. Sounds delicious! Looks it too!

  5. briarrose

    November 27, 2010 at 8:15 am

    Looks wonderful. I am a bit of a pepper nut so I loved seeing the poblano up in there. 😉

  6. Louise

    November 26, 2010 at 4:18 pm

    I sometimes make cornbread stuffing with poblanos and toasted pumpkin seeds. That's a nice twist on the dishes too.

  7. Kalynskitchen

    November 26, 2010 at 3:33 pm

    Anna, this sounds like a fantastic soup. I love all the flavors you have going on here.

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