Creamy Mexican Turkey Soup

This soup was amazing!!!!!!!!!!!!!!!!!!!!!!!!!!

Creamy Mexican Turkey Soup

1 T. veg oil

1 large carrot, peeled and chopped

1 stalk celery, chopped

1 c. chopped yellow onion

2 cloves garlic, minced

3 c. chicken or turkey stock

1 can diced green chilies

2 c. 1 % milk

¼ c. flour

1 t. salt

1 t. chili powder

½ t. ground cumin

2 c. shredded turkey

¾ c. corn

3 T. chopped cilantro

1 c. grated Monterey jack cheese

In a large stockpot, heat oil over medium heat.  Add vegetables and garlic.  Saute for 5 minutes.  Add broth and bring to a boil.  Reduce heat to med-low and simmer, covered, for about 10 minutes.  Add chilies.

In a bowl combine flour, salt, chili powder and cumin.  Whisk in milk. Add milk mixture into soup.  Stir until thick and bubbly, about 5 min.  Reduce heat to low.  Add turkey, corn, cilantro and cheese.  Stir until cheese is melted and soup is hot.