November Recipe - Turkey Enchilada Soup

As part of my postings, I will be putting together a monthly recipe ~ hopefully that will be fitting of the season!

This month's recipe is for Turkey Enchilada Soup. It is a great thing to make with that left over turkey and it doesn't feel like you are having another "turkey surprise" sort of dinner!

Turkey Enchilada Soup

6 cups chicken stock
1 small onion chopped
1 cup chopped carrots
1 minced clove garlic (optional)
1 15 oz. can LaVictoria Green Enchilada Sauce
1 1/2 c masa harina flour
3 cups water
1 8 oz. cream cheese (room temperature)
2 cups left over turkey cut up in bite sized pieces (more can be used if desired)
Tortilla Chips
Pico de Gallo (optional serving suggestion)
Shredded Colby Jack cheese (optional serving suggestion)

Begin by simmering vegetables in chicken stock until tender. In a separate bowl, whisk together the masa harina flour along with the water, taking care to get rid of lumps. Beat cream cheese into the masa harina mixture and remove all lumps. Add the can of enchilada sauce to the chicken stock and vegetables. Bring back to a simmer. Slowly whisk in the masa harina/cream cheese mixture into the chicken stock. Soup will become very thick. The masa needs to cook in the stock for about 15 minutes. Once incorporated, lower heat and stir occasionally to prevent sticking. Add turkey to the soup just before serving. May be topped with a pico de gallo, or salsa, and shredded cheese ~ but always top with crunched up tortilla chips! This recipe can be made meatless as well by simply leaving out the turkey (It then just turns into Enchilada Soup). This is a very hearty soup and is a meal itself.

Let me know what you think!