Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 3 cloves garlic (minced)
  • 1 medium onion (chopped)
  • 3 cups chopped green chile (Or roasted hatch chile, peeled and diced small (frozen may be substituted if fresh is unavailable))
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon granulated garlic or garlic powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ½ cup all-purpose flour (or brown rice flour)
  • 3 cups chicken or turkey stock
  • 3 cups milk
  • 1½ cups sour cream
  • 4 cups cooked turkey (chopped small (about 2 lbs))

Instruction

  • In a large stock pot or dutch oven, over medium heat, melt the butter. Add the garlic and onion and saute for 6-8 minutes until the onions are tender and the mixture is fragrant. Add the green chile.
  • Sprinkle with salt, pepper, garlic powder, thyme, oregano, and flour. Stir to combine. Slowly stir in the chicken stock. Bring to a low simmer and then slowly add the milk, while stirring constantly. Add the turkey to the pot. Cook for 15-20 minutes, being careful not to let the soup boil.
  • Place the sour cream in a medium size bowl and then carefully ladle about a cup of warm broth into it. Whisk smooth. Ladle more broth into the bowl a couple more times, whisking it smooth each time.
  • Transfer the sour cream mixture to the pot, stirring or lightly whisking the broth to combine. Serve warm.