Creamy Turkey Green Chile Soup
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
Ingredients:
2 tablespoons butter
3 cloves garlic, minced
1 medium onion, chopped
3 cups Anaheim green chile, roasted, peeled and diced small (frozen may be substituted if fresh is unavailable)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 cup flour, I used brown rice flour
3 cups milk
3 cups turkey stock
1 1/2 cups sour cream
4 cups cooked turkey, chopped small (about 2 lbs)
Instructions:
In a large stock pot or dutch oven, over medium heat, melt the butter. Add the green chile, garlic and onion and saute for 6-8 minutes until the onions are tender and the mixture is fragrant. Sprinkle with spices and flour and stir to combine. Continue cooking for another minute or two and brown the flour slightly.
Slowly add the milk, while stirring constantly. Add sour cream and continue stirring. Slowly add the turkey stock and stir to combine. Bring to a low simmer and add the turkey to the pot. Cook for 15-20 minutes, being careful not to let the soup boil. Serve immediately or transfer the soup to a crock-pot set on WARM, not low or high. The soup will stay perfect this way until you are ready to eat. Enjoy!
Adapted from barefeetinthekitchen.blogspot.com