I happened upon this soup recipe by accident. Cleaning out my freezer, I found a leftover package of Thanksgiving turkey. I had grand ideas of baking a turkey pot pie and this recipe was somehow in that category on Pinterest. I am so glad I did find it though. Since finding this recipe a few weeks ago, I have made it three times, and each time with a different smoked meat (turkey, pork loin & brisket). This soup got two thumbs up from even my pickiest eater in the family. Make this soup! You won’t be disappointed.
In a large stockpot, heat oil over medium-high heat. Add vegetables and garlic and sauté for 5 minutes. Add broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 10 minutes. Add chilies.
In a bowl, whisk together milk, flour, salt, chili powder and cumin. Increase heat to high and whisk milk mixture into soup. Stir until thick and bubbly, about five minutes. Reduce heat to low. Add turkey, corn, cilantro and cheese; stir until cheese is melted and soup is hot, 5 to 10 minutes.