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What is more comforting than soup as the weather starts to get cold. Â This Thanksgiving, in a lot of locations, it is cold and snowy. Â We are hoping everyone can travel into Michigan. Â This Creamy Mexican Turkey Soup is a great recipe. Â You all know I do not often say that about what I cook. Â This uses the Turkey Stock and turkey I had made and then adds some simple additional spices to make a great tasting soup.
Ingredients (adapted from Recipegirl):
1 Tbsp canola oil
1/2 bag of baby carrots, Â and chopped
1 stalk celery, chopped
1 cup chopped yellow onion
2 cloves garlic, minced
3 cups chicken or turkey stock or broth
2 – 10 oz can Southwestern tomatoes and green chilies
1 – 13.5 oz can of coconut milk
1/2 – 1 tsp Kosher salt
1/2 – 1 black pepper
2 – 3 tsp Mexican chili powder
2 – 3 tsp ground Annatto (Achiote Molido)
1 teaspoon ground cumin
1 tbsp celery salt
2 cups shredded turkey
1 1/2 cup corn or frozen
3 Tablespoons dried cilantro
Directions:
In a large stockpot, heat oil over medium-high heat.  Add vegetables and sauté for 4 minutes.
Add the garlic and cook for 1 more minute to get the fragrance from the garlic. Â Next, add the broth and bring to a boil.
Reduce the heat to low and simmer for a couple of minutes. Â Â Now, add the tomatoes and chiles and simmer for couple more minutes.
Continue by adding in the coconut milk and return to a boil. Â Stir well.
Next, add in all the spices and continue to simmer for a couple of minutes.
Reduce to a simmer and cook for a couple of minutes. Â Finish by adding in the corn, cilantro and the turkey. Â Simmer for 5 minutes. Serve and Enjoy!
This is the first Turkey leftover post that I’ve actually stopped to take note of. And there’s been hundreds. Great idea. And I think the coconut milk is very intriguing. Pinning this one so I don’t forget about it.
That looks like an interesting soup, I like the fusion of flavors!!
Thx Tara.