Turkey Poblano Soup
You can never have too many soup recipes, so give Turkey Poblano Soup a try. This recipe serves 4 and costs $1.3 per serving. One portion of this dish contains around 10g of protein, 19g of fat, and a total of 286 calories. 11 person have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Cookie Madness. Head to the store and pick up onions, garlic, poblano pepper, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. With a spoonacular score of 35%, this dish is not so awesome. Try Turkey Poblano Soup, Turkey Poblano Soup, and Turkey Soup with Poblano Peppers for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 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.
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.
Nutrition Information:
covered percent of daily need
