Soup with a richly flavorful creamy broth full of roasted green chile and loaded to the brim with chunks of leftover turkey is my kind of comfort food.
I cook a few turkeys throughout the year and I’ve been saving my favorite recipes to share during the holidays when we are all looking for ways to use up the abundance of leftovers. With his mouth full, my husband grinned and gave this soup two thumbs up. I loved it just as much!
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 medium onion chopped
- 3 cups hatch green chile roasted, peeled and diced small (frozen may be substituted if fresh is unavailable)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon granulated garlic or garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 cup flour I used brown rice flour
- 3 cups milk
- 3 cups turkey stock
- 1 1/2 cups sour cream
- 4 cups cooked turkey chopped small (about 2 lbs)
- In a large stock pot or dutch oven, over medium heat, melt the butter. Add the green chile, garlic and onion and saute for 6-8 minutes until the onions are tender and the mixture is fragrant. Sprinkle with spices and flour and stir to combine. Continue cooking for another minute or two and brown the flour slightly.
- Slowly add the milk, while stirring constantly. Add sour cream and continue stirring. Slowly add the turkey stock and stir to combine. Bring to a low simmer and add the turkey to the pot. Cook for 15-20 minutes, being careful not to let the soup boil. Serve immediately or transfer the soup to a crock-pot set on WARM, not low or high. The soup will stay perfect this way until you are ready to eat. Enjoy!