Creamy Turkey Green Chile Soup is loaded to the brim with chunks of leftover turkey and roasted green chile.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Course, Soup
Cuisine: American, Mexican
Servings: 10-12 servings
Calories: 252kcal
Ingredients
2tablespoonsbutter
3clovesgarlicminced
1medium onionchopped
3cupschopped green chileOr roasted hatch chile, peeled and diced small (frozen may be substituted if fresh is unavailable)
1teaspoonkosher salt
½teaspoonfreshly ground black pepper
½teaspoongranulated garlic or garlic powder
¼teaspoondried thyme
¼teaspoondried oregano
½cupall-purpose flouror brown rice flour
3cupschicken or turkey stock
3cupsmilk
1½cupssour cream
4cupscooked turkeychopped small (about 2 lbs)
Instructions
In a large stock pot or dutch oven, over medium heat, melt the butter. Add the garlic and onion and saute for 6-8 minutes until the onions are tender and the mixture is fragrant. Add the green chile.
Sprinkle with salt, pepper, garlic powder, thyme, oregano, and flour. Stir to combine. Slowly stir in the chicken stock. Bring to a low simmer and then slowly add the milk, while stirring constantly. Add the turkey to the pot. Cook for 15-20 minutes, being careful not to let the soup boil.
Place the sour cream in a medium size bowl and then carefully ladle about a cup of warm broth into it. Whisk smooth. Ladle more broth into the bowl a couple more times, whisking it smooth each time.
Transfer the sour cream mixture to the pot, stirring or lightly whisking the broth to combine. Serve warm.
Notes
Chicken may be (and often is) substituted for the turkey in this recipe.