Cheesy Turkey Tamale Soup

(Serves about 4-6)


2 tablespoons olive oil
3 celery stalks, roughly chopped
2 carrots, roughly chopped
1 onion, roughly chopped
1 (1lb.) bag frozen, sweet corn, thawed
½ teaspoon ground cumin
½ teaspoon dry oregano
¼ teaspoon black pepper
Pinch red pepper flakes
2 tablespoon tomato paste
¼ cup fresh cilantro leaves, plus more for garnish
4 ½ cups chicken (or turkey) stock, hot
1 cup broken-up, yellow corn tortilla chips, plus more chips for garnish
1  cup shredded Mexican-blend cheese (Jack and Cheddar)
1tablespoon honey
• Pinch salt
2 cups (or however much you have) left-over roasted turkey, chopped/cubed, for topping soup


-Place a large pot over medium-high heat, and add in the oil; once the oil is hot, add in all of the ingredients from the celery through the red pepper flake, and stir to combine; next, add in the tomato paste, and stir in to incorporate; add the cilantro leaves, the hot stock and the broken-up tortilla chips, stir, and allow the soup the come to the boil; once it comes to the boil, reduce the heat to low, cover, and simmer the soup for about 20-22 minutes, until veggies are tender and the chips are pretty dissolved into the soup; after 20-22 minutes, turn the heat off, and using a hand-held immersion blender (or working in batches using a blender – be careful with hot liquids!), puree the soup until smooth; finally, add in the shredded cheese, stir/gently whisk to blend and melt in, and then finish with the honey and a pinch of salt, according to your taste; serve the soup garnished with the cubed/chopped leftover turkey, extra cheese and a few cilantro leaves, along with additional yellow corn tortilla chips.