Turkey Poblano Soup is a recipe from my stepmother, Pat. It's a creamy but not overly rich soup made with chopped, broiled poblano pepper, chicken broth, corn and turkey. It is thickened with a mixture of very finely chopped corn tortillas and flour. A little half & half added at the end also helps with thickness, but the tortilla mixture does most of the work.
Day After Thanksgiving Soup
This is a day-after-Thanksgiving soup because it's made with turkey, but I don't know why you couldn't make it any time of the year with turkey or chicken. I just associate it with Thanksgiving. The recipe's been here for 15 years, but I finally got a Vitamix5200 and updated it with some photos. The soup is so much smoother and creamier and overall better when made in the Vitamix! I'm writing this on Black Friday and they are on sale.
How to Make Turkey Poblano Soup Updates (2025)
Here's a quick rundown of the steps for making it. The amount of poblanos you'll need depends on their size. My latest poblanos were so big (about 140 grams each_ I only needed one.
- Broil a large poblano pepper and quick cool it in a heavy duty freezer bag. Peel off the skin and chop. You can do this ahead of time if you wish. I do it in a Breville toaster oven air fryer.
- Put some chopped corn tortillas, a little flour and spices in a food processor or a Vitamix and process into a coarse meal.
- In a large pot, cook the onions in a little oil along with the chopped broiled poblano. Add some butter and the corn tortilla mixture and stir to make a thick roux of sorts. It's not a true roux, but it will be your thickener so we'll call it that.
- Gradually add broth to this mixture, stirring until thick.
- Puree using your new favorite blender (or a good old immersion blender or food processor). Add back to the pot, add more broth as needed and taste test.
- Add the chopped turkey. Season to taste with salt and pepper as needed.
- Finish it off with a small amount of half & half or milk.
More Recipes From People Named Pat
Recipe
Turkey Poblano Soup
Ingredients
- 1-2 large poblano peppers (enough to make ½ cup broiled and chopped)
- 4 5-inch corn tortillas, chopped (98 grams)
- 2 tablespoons flour (16 grams)
- ½ teaspoon chili powder
- ¾ teaspoon ground cumin
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil or olive oil
- ½ cup chopped onions (70 grams)
- 1 clove garlic
- 2 tablespoons butter (28 grams)
- 3 cups broth (salt level will vary) -- I like Swanson Veg Broth
- ¼ cup half-and-half or cream
- 1-2 cups chopped cooked turkey or chicken
- Shredded Monterey jack or shredded Mexican style cheese
Instructions
- Broil the Poblanos: Heat broiler and place whole poblanos on a foil-lined sheet. Broil about 5 inches from the heat, turning occasionally, until blistered and soft. Transfer to a zip-top bag or cover with a bowl to steam for 10 minutes. Peel off skins, remove stems and seeds, and chop to make ½ cup. The weight of the cooked poblano should be between 70 and 80 grams.
- Make the Tortilla Mixture: In a food processor or Vitamix, combine the chopped tortillas, flour, chili powder, cumin, salt, and pepper. Process until the mixture resembles very coarse cornmeal. Set aside.
- Build the Soup Base: Heat the oil in a large pot over medium heat. Add the onion and the ½ cup chopped poblano and sauté until the onion is soft. Add the garlic and cook for 1 minute. Add the butter and let it melt. Stir in the tortilla mixture. Continue cooking for 1 minute, stirring constantly, to remove any raw flour taste.
- Add Broth and Blend: Slowly pour in 2 cups of the broth while stirring. Use an immersion blender to puree the mixture until somewhat smooth (it will remain a bit rustic). Alternatively, blend carefully in a Vitamix (smoother texture!) and return to the pot. Add the remaining broth and bring to a gentle simmer for 4-5 minutes. Taste and adjust seasoning as needed.
- Finish the Soup: Add the half-and-half or cream and warm over low heat without allowing the soup to boil. If the soup becomes too thick, thin with a little extra broth. Stir in the chopped turkey and heat through. If using corn, add it now.
- Serve: Ladle into bowls and top with shredded Monterey Jack or Mexican-style cheese.
Kim F. says
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 says
Great way to use turkey leftovers! I'll have to put a poblano on my grocery list. 🙂 Thanks!
Jancd says
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 says
What a great recipe for my leftover turkey. Sounds delicious! Looks it too!
briarrose says
Looks wonderful. I am a bit of a pepper nut so I loved seeing the poblano up in there. 😉
Louise says
I sometimes make cornbread stuffing with poblanos and toasted pumpkin seeds. That's a nice twist on the dishes too.
Kalynskitchen says
Anna, this sounds like a fantastic soup. I love all the flavors you have going on here.