Ingredients

The following ingredients have 6 Servings
  • 1 tsp olive oil
  • 1 medium yellow onion (diced)
  • 1 stalk celery (diced)
  • 1/2 c. roasted bell pepper (diced)
  • 3 garlic cloves (minced)
  • 1 4 oz can diced green chiles
  • 4 c. low-sodium chicken broth
  • 2 c. frozen corn kernels
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1/4 c. all-purpose flour
  • 2 c. milk
  • 2 1/2 c. cooked and shredded turkey
  • 3/4 c. shredded cheddar cheese
  • 1/2 tsp smoke paprika
  • green onion (thinly sliced for garnish)

Instruction

  • Heat olive oil in large saucepan over medium heat. Add the onion and celery and cook for 5 minutes or until they begin to soften. Add garlic, roasted bell pepper and green chiles and cook for 1-2 more minutes.
  • Pour in chicken broth, bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes.
  • Add the corn and simmer an additional 3 minutes.
  • Put flour into medium bowl. Slowly whisk in milk until mixture is smooth.
  • Slowly whisk in milk mixture to soup, along with salt and pepper. Cook, stirring frequently, until soup is thickened, about 15 minutes.
  • Stir in turkey, cheddar cheese and smoked paprika. Stir until cheese melted and turkey is warm.
  • Serve garnish with green onions if desired.