Author Notes
Pasilla chiles with the addition of cream cheese gives this turkey soup a unique twist! —Natalie
Ingredients
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1 tablespoon
Extra Virgin Olive Oil
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1 1/2 cups
Diced Onion
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1 cup
Diced Celery
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1
Pasilla chile, diced
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1/2 pound
Lean Ground Turkey
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4
Garlic Cloves, finely diced
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1 teaspoon
Salt
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1/4 teaspoon
Pepper
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1 bunch
Fresh Spinach, washed, de-stemmed, and chopped
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1 1/2 cups
Small Cauliflower Florets
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2 cups
Russet Potato, 1/4 inch dice
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4 cups
Chicken Stock
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3 ounces
Cream Cheese
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3
Green Onions, sliced for garnish
Directions
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In a large pot over medium heat, add the olive oil, onions, celery and pasilla pepper, sautéing until the onions are translucent, about 8 minutes.
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Add in the turkey, garlic, salt and pepper, breaking up the turkey as it browns, until the turkey is fully cooked, about 7 minutes. Add the spinach, and stir until wilted.
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Pour in the chicken stock, cauliflower, and potato, and bring the mixture up to a boil.
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Once boiling , add the cream cheese and stir until it is melted into the soup. I used a whisk to help the process. Reduce heat to a simmer, and simmer for 10-15 minutes until the potatoes are tender.
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Divide among four bowls, and top with sliced green onions.
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