Tex-Mex Turkey Soup

• Olive Oil, Enough To Coat The Bottom Of Your Dutch Oven
• 1 cup Diced Yellow Onion
• 1 whole Carrot, Peeled And Diced
• 1 stalk Celery, Diced
• 4 ounces, weight Can Diced Green Chiles, Drained
• 1 Tablespoon Minced Garlic
• 1/2 teaspoons Salt
• 1/2 teaspoons Fresh Ground Pepper
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Oregano
• 4 cups Chicken Broth
• 10 ounces, weight Can Enchilada Sauce, Medium Heat
• 14-1/2 ounces, weight Can Diced Tomatoes
• 1 cup Milk
• 1/4 cups All-purpose Flour
• 1 cup Frozen Corn
• 14-1/2 ounces, weight Can Black Beans, Rinsed And Drained
• 2 cups Cooked, Chopped Turkey
• 1/4 cups Chopped Fresh Cilantro
• Grated Monterey Jack Cheese, For Garnish

1. Generously coat the bottom of a large pot or Dutch oven with olive oil and place over medium heat. Once hot add diced onion, carrot, and celery. Cook and stir for about 5 minutes or until vegetables have softened a bit. Add diced green chilies, garlic, salt, pepper, chili powder, cumin, and oregano. Cook and stir for another minute or two. Add the chicken broth, enchilada sauce and diced tomatoes. Turn heat up to medium high and bring to a low boil. Reduce heat to low and simmer for 10 minutes to blend flavors.
2. In a small bowl, whisk together milk and flour. Turn heat up to medium high and whisk the milk mixture into the soup. Cook and stir for a minute or two. Add the frozen corn, black beans and turkey. Stir to combine. When the mixture just barely comes to a low boil, reduce heat to low and allow to simmer for about 5 minutes. Add the cilantro and stir to combine.
3. Garnish individual servings with Monterey jack cheese. Serve hot.

olive oil, onion, carrot, celery, green chiles, garlic, salt, fresh ground pepper, chili powder, ground cumin, oregano, chicken broth, enchilada sauce, tomatoes, milk, ubc, black beans, turkey, ubc, cheese

Taken from tastykitchen.com/recipes/soups/tex-mex-turkey-soup-2/ (may not work)