I’ll admit it–does it feel like Friday? I’m not sure. It might feel a bit more like holiday hangover, Black Friday angst, too much travel, and post-feast let down all simmered together. No, not let down, really, just…calm down. So much prep, so much lead-up, so much togetherness. So much of it good. But a lot nonetheless. And this purgatory time between Thanksgiving and Christmas can be a a tough one, and this year, it’s particularly long.
And, people, there are only so many ways you can remix leftovers. I’m good for a turkey/stuffing/cran sandwich the next day, but then we’ve got to move on. So move on with this–the best, BEST soup. Truly. And, you can re-purpose both cooked turkey and, if you’ve got them, turkey stock and corn. If you really want to use up leftovers, but need a food change of pace, grab this recipe, add a few things to your list for tomorrow when you head out for groceries (because nobody has anything left by tomorrow, right?), and cozy up to a bowl of this stuff.
The recipe below is entirely from the The Big Book of Soups and Stews. My mom got this book for us almost a decade ago, and it’s hands down, our most cooked out of, most beloved cook book. Great for the most advanced and novice home chef alike, I gift this whenever I can and swear by about 25 recipes in here. I think this is the first one we cooked, and we always come back to it.
Creamy Mexican Turkey Soup
1 carrot, chopped
1 celery stalk, chopped
1 cup chopped yellow onion
2 garlic cloves, chopped
2 cups turkey or chicken stock
1 can (4oz) diced green chiles
2 cups milk
1/4 cup all-purpose flour
1 tsp. salt
1 tsp. chili powder
1/2 tsp. ground cumin
2 cups cooked cubed or shredded turkey
1 cup corn kernels,
fresh, frozen, already cooked is fine
3 tbsp. chopped fresh cilantro or parsley
1 cup grated Monteray Jack or cheddar cheese
In a large soup pot over high head, combine vegetables, garlic, and stock and bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, 15 minutes. Add chiles.
In a bowl, whisk together milk, flour, salt, chili powder, and cumin. Increase heat to high and whisk milk mixture into soup. Stir until bubbly and thickened, about 5 minutes. Add turkey, corn, cilantro, and cheese and stir until cheese is melted and soup soup is hot, 5 minutes.
Enjoy and don’t let the pressure of the consumerism get to you, friends!!
Thanks, Katie, for bringing this cookbook into our lives! I am almost (almost) excited for winter each year because it means more soups from this book.