Turkey Poblano Soup
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.
- 1 poblano pepper
- 4 5 inch corn tortillas, 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
- 2 tablespoons butter
- 3 cups chicken broth, reduced sodium or regular
- 1/4 to 1/2 cup half-and-half or cream
- 1-2 cups chopped cooked turkey or chicken
- Shredded Monterey jack or shredded Mexican style cheese
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. Update: If you like corn, throw in some fresh or frozen (thawed) corn or corn and pepper mix.
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.
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), 1/4 to 1/2 teaspoon chili powder, 3/4 teaspoon cumin, 1/8 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 1/4 cup half & half or cream. Note: You can use up to 1/2 cup, but I recommend starting with 1/4 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.