Mexican Turkey Soup
Source of Recipe
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List of Ingredients
2 cups (500 ml) turkey stock
2-4 cloves garlic, finely chopped
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 can (4 oz, 110 g) diced green chilies, drained
2 cups (500 ml) milk
1/4 cup (60 ml) all-purpose flour
1 tsp (5 ml) chili powder
1/4 tsp (1 ml) ground cumin
2 cups (500 ml) cooked turkey, coarsely chopped
1 cup (250 ml) fresh, frozen, or canned corn kernels
Salt and freshly ground pepper to taste
Chopped fresh cilantro (coriander leaves) or parsley
for garnish
Combine the turkey stock, garlic, onion, carrot, celery, and canned
chilies in a large pot and bring to a boil over high heat. Reduce the
heat and simmer covered for 15 minutes. In a mixing bowl, whisk
together the milk, flour, chili powder, and cumin. Whisk the mixture
into the soup and return to the boil over high heat, stirring
constantly until the soup boils and thickens slightly, about 5
minutes. Add the turkey and corn and simmer until heated through,
about 5 minutes. Adjust seasoning with salt and pepper if necessary
and serve garnished with chopped cilantro or parsley. Serves 4 to 6.
Recipe
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