Turkey Poblano Soup
You can never have too many soup recipes, so give Turkey Poblano Soup a try. One portion of this dish contains about 10g of protein, 19g of fat, and a total of 286 calories. This recipe serves 4 and costs $1.3 per serving. 22 people found this recipe to be tasty and satisfying. This recipe from Cookie Madness requires butter, turkey, onions, and flour. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so amazing. If you like this recipe, take a look at these similar recipes: Turkey Poblano Soup, Turkey Poblano Soup, and Turkey Soup with Poblano Peppers.
Servings: 4
Preparation duration: 20 minutes
Ingredients:
2 tablespoons butter
3 cups chicken broth (you can use low sodium or regular and adjust salt)
1/2 teaspoon chili powder
4 corn tortillas ( 5 or 6 inches across), chopped
2 tablespoons flour
1 clove garlic, finally
3/4 teaspoon ground cumin
1/2 cup half-and-half or 1/4 each milk and cream
Shredded Monterey jack or shredded Mexican style cheese
1/2 cup chopped onions
1/2 teaspoon pepper
1 poblano pepper
1/8 to 1/2 teaspoon salt**
1-2 cups chopped cooked turkey
2 tablespoons vegetable oil
Equipment:
food processor
bowl
pot
Cooking instruction summary:
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.Makes about 4 servings
Step by step:
1. 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.
2. Remove from bag, peel of the skin and chop to make ½ cup.
3. 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.
4. Saute onion and the 1/2 cup poblano in a large pot until onions are tender.
5. Add garlic and sauté for another minute.
6. Add butter and let it melt.
7. 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.
8. 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.
9. Remove from heat and add the turkey. Spoon into bowls and top each serving with cheese.Makes about 4 servings
Nutrition Information:
covered percent of daily need
