Recipe: Turkey Queso Soup

This was an improvised soup of the day I did at a restaurant once and our customers liked it so much it went on the permanent menu.  It’s called Turkey Queso Soup and it’s easy.  It’s perfect for watching the Iron Bowl.

Turkey Queso Soup

  • 1 can cream of chicken soup
  • 1 can evaporated milk
  • 8 ounces pepper Jack cheese, shredded or diced
  • 1 TBL Cumin
  • 1 tsp smoked parika
  • 1 tsp Chipotle chili powder
  • 1 cup leftover chicken meat, pulled or diced

In a large sauce pan over medium heat, combine the cream of chicken soup, evaporated milk and cheese.  Bring slowly to a simmer.  Once the cheese has melted into the soup stir in the cumin, then smoked paprika and finally the chili powder.  Let simmer for a few minutes then stir in the turkey.  Allow to simmer a few minutes more and then serve with tortilla chips on the side.  This soup toes the line between chowder and the cheese dip you get at Tex-Mex restaurant.  You can bumb up the heat by adding diced chilies or tone it down by using regular chili powder instead of the hotter chipotle powder.  You can add as much or as little turkey as you want.  Be careful not to let this soup come to a full bowl as it can break.

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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