Heartwarming & Creamy Turkey Poblano Soup: The Ultimate Leftover Turkey Recipe

Discover a truly comforting and uniquely flavorful dish with this Turkey Poblano Soup recipe, a treasured creation from my stepmother, Pat. Much like her popular Cranberry Jalapeno Bread, this soup strikes a delightful balance, offering a creamy texture without being overly rich. It’s crafted with succulent chopped turkey, tender broiled poblano peppers, sweet corn, and a savory chicken broth base. What truly sets this soup apart, reminiscent of traditional tortilla soup, is its ingenious thickening method: a blend of corn tortillas and flour, finely processed to create a unique “roux of sorts.” While it incorporates a modest splash of half-and-half or milk for added richness, the magic lies primarily in the tortilla mixture, which imparts a beautiful body and a comforting, thick consistency, ensuring a hearty, creamy, and deeply satisfying experience in every spoonful.

The Story Behind This Comforting Soup

While many associate this delightful soup with the post-Thanksgiving period, primarily because it’s an exceptional way to utilize leftover turkey, its versatility extends far beyond a single holiday. I personally link it with Thanksgiving, but there’s absolutely no reason why you can’t substitute turkey with chicken and enjoy this incredibly satisfying soup any time of the year. It’s a testament to its simple yet profound flavors that it can adapt to various occasions and still deliver that same heartwarming comfort.

Flavor Profile and Customization: Mild or Spicy?

One of the soup’s most appealing characteristics is its inherently mild flavor. Poblano peppers, the cornerstone of this recipe, are known for their gentle heat and earthy notes, making them perfect for those who prefer a less spicy dish. The soup is creamy and rich, but not excessively so, thanks to the judicious use of only ¼ to ½ cup of half-and-half or cream. This ensures a luxurious mouthfeel without overpowering the other delicate flavors. For those who crave a bit more zest, customizing the spice level is incredibly easy. A pinch of red pepper flakes, a dash of your favorite hot sauce, or even a finely minced jalapeño (seeds removed for milder heat, or kept in for a kick) can effortlessly elevate the soup to your preferred level of warmth.

The Secret to Its Unrivaled Creaminess

Unlike many creamy soups that rely heavily on large amounts of dairy, this Turkey Poblano Soup achieves its thick, satisfying consistency through a unique method: the corn tortilla and flour mixture. This ingenious technique provides a robust body and an authentic, rustic texture that’s distinct from a velvety smooth, cream-only soup. The slight graininess from the finely processed tortillas adds an interesting dimension, contributing to a truly hearty and filling meal that tastes incredibly homemade and comforting. This method also makes the soup a lighter option while still delivering on the promise of a rich, creamy experience.

How to Make Turkey Poblano Soup: A Step-by-Step Guide (Updated 2023)

Creating this delicious Turkey Poblano Soup is a straightforward process, and with a few key steps, you’ll have a delightful meal ready in no time. Having refined this recipe over time, I’ve gathered some helpful insights, especially regarding the poblano peppers. My last batch taught me that one poblano might not always yield the required ½ cup chopped, so it’s safer to broil two large peppers to ensure you have enough. Additionally, I’ve incorporated the use of an immersion blender for pureeing and confirmed that a mini chopper works wonderfully for preparing the tortilla-flour mixture. Here’s a detailed rundown:

• Prepare the Poblano Peppers: Begin by broiling one or two large poblano peppers until their skin is blistered and charred. This process enhances their flavor and makes them easier to peel. Once broiled, immediately transfer them to a heavy-duty freezer bag, seal it, and let them cool for about 10-15 minutes. This steaming process helps loosen the skin. Afterward, peel off the skin, remove the stems and seeds, and finely chop the peppers. Aim for about ½ cup of chopped poblano. You can do this step ahead of time to save on prep.
• Create the Thickening Mixture: In a food processor or mini chopper, combine chopped corn tortillas, a little all-purpose flour, chili powder, ground cumin, and a pinch of salt and pepper. Process these ingredients until you achieve a fine, cornmeal-like consistency. This mixture is the secret to the soup’s creamy, thick texture. Set it aside.
• Sauté Aromatics and Build the Roux: In a large pot or Dutch oven, heat a tablespoon or two of vegetable oil. Add the chopped onions and the prepared ½ cup of chopped poblano peppers. Sauté until the onions are tender and translucent, filling your kitchen with a wonderful aroma. Next, stir in the minced garlic and cook for another minute until fragrant. Add the butter and let it melt. Once melted, add the reserved corn tortilla-flour mixture to the pot, stirring continuously with a wooden spoon to create a “roux.” Cook this roux for an additional minute or two, stirring, to cook out any raw flour taste. This step is crucial for flavor and texture.
• Gradually Add Broth and Puree: Begin to gradually pour in about 1-2 cups of chicken broth, stirring constantly to prevent lumps and ensure a smooth, thickening base. Once partially thickened, use an immersion blender directly in the pot to puree the soup somewhat. The goal isn’t a perfectly velvety smooth consistency, but rather to break down the solids and help with thickening. If you don’t have an immersion blender, transfer portions of the soup to a standard food processor or blender, puree, and then return it to the pot.
• Simmer and Season: Add the remaining chicken broth to the pot and bring the soup to a gentle simmer. Let it cook for about 4-5 minutes, allowing the flavors to meld and the soup to continue thickening. This is the ideal time to taste and adjust the seasonings. Start with the suggested salt and pepper, but feel free to add more chili powder, cumin, or even a dash of cayenne if you desire more heat. Remember that broth saltiness varies, so always taste before adding too much salt.
• Finish with Dairy: Stir in the half-and-half (or milk/cream) and bring the soup back to a slow simmer over low heat. It’s important not to let the soup come to a rolling boil once the dairy has been added, as this can cause it to separate or curdle. Heat it through gently until it is piping hot. If the soup feels too thick at this point, you can thin it with a little extra chicken broth to reach your desired consistency.
• Incorporate Turkey and Serve: Remove the pot from the heat and stir in the chopped cooked turkey (or chicken). If your turkey is cold from the refrigerator, you can keep the pot over very low heat for a few minutes to allow the turkey to warm through without boiling the soup. Ladle the hot soup into bowls and garnish generously with shredded Monterey Jack or Mexican-style cheese. For an extra pop of flavor and texture, consider adding some fresh or thawed frozen corn, or even a corn and pepper mix, along with a sprinkle of fresh cilantro and a squeeze of lime.

Tips for the Perfect Turkey Poblano Soup

• Don’t Rush the Poblano Broiling: Ensure the poblanos are nicely charred and blistered. This not only makes peeling easier but also brings out their smoky, sweet flavor.
• Cook the Roux Properly: The minute or two of cooking the tortilla-flour mixture with butter is vital. It removes the raw flour taste, resulting in a much better-tasting soup base.
• Adjust Consistency Gradually: When adding broth or dairy, do so slowly. You can always add more liquid to thin the soup, but it’s harder to make it thicker without affecting flavor.
• Seasoning is Key: Taste at multiple stages – after the broth is added, and again before serving. The salt content of your broth can vary greatly, so always adjust to your preference.
• Garnish Generously: Toppings like shredded cheese, fresh cilantro, avocado slices, or a dollop of sour cream can elevate the soup’s flavor and presentation.

Variations and Add-ins to Explore

While this recipe is fantastic as written, it’s also wonderfully adaptable. Here are a few ideas to customize your Turkey Poblano Soup:

• Vegetable Boost: Add diced zucchini, bell peppers, or even a can of drained and rinsed black beans for extra fiber and flavor.
• Smoky Flavor: For an even deeper smoky note, add a pinch of smoked paprika or a tiny amount of chipotle in adobo sauce (start small, it’s potent!).
• Different Proteins: If you don’t have turkey, shredded rotisserie chicken or even cooked ground chicken or beef can be used.
• Cheese Options: Experiment with different cheeses like Oaxaca cheese, cotija, or a sharp cheddar for different flavor profiles.
• Garnishes Galore: Beyond cheese and cilantro, consider crispy tortilla strips, a dollop of Greek yogurt or sour cream, or a squeeze of fresh lime juice just before serving.

Serving Suggestions

This hearty soup is substantial enough to be a meal on its own, especially when paired with some crusty bread or warm corn tortillas. For a more complete dinner, consider serving it alongside a fresh green salad with a light vinaigrette. It’s also excellent with a side of Mexican rice or refried beans. Whether enjoyed on a chilly evening or as a comforting lunch, this Turkey Poblano Soup promises a satisfying and memorable culinary experience.

More Recipes From People Named Pat

• Brownies Made with Cheddar Cheese Soup
• Pat’s Chocolate Chip Bars
• Pat’s Chocolate Pudding Cake
• Tomato Soup Bars
• Pat’s Chocolate Layer Cake

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