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 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.
Notes
Salt needed will vary by broth brand. Start with ⅛ teaspoon and add more to taste, up to ½ teaspoon total if using low-sodium broth.