Creamy Roasted Tomatillo Soup w/turkey and bacon

Lynn Socko


This soup came from my love of Juilann Esquivel's "Roasted Tomatillo Salsa". I always said it was so good I could drink it. Well now I can!!! It is a little sweet, a little warm and a little cheesy, SUPER delish!!!


★★★★★ 1 vote

30 Min
45 Min
Stove Top


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8 c
chicken broth, homemade or low sodium
10 medium
tomatillos, roasted
1 large
jalapeno, roasted (or two small)
sweet onion, roasted
garlic, roasted
1 c
1 c
cilanto, fresh chopped
8 oz
cream cheese
cojita cheese
1 tsp
black pepper, cracked
1 tsp
coarse sea salt
1/4 c
2 tsp
lime juice
1 c
cold milk + 4 tbl of cornstarch


2 lb
ground turkey
8 slice
bacon, oven fried
6 oz
monterrey jack cheese, grated
red pepper flakes

How to Make Creamy Roasted Tomatillo Soup w/turkey and bacon


  • 1Remove husk from tomtatillos, wash, and cut in half. Cut jalapeno in half (remove seeds for less heat), peel garlic, and peel onion and cut into quarters. Place all on a bakers sheet. Roast under a low broiler in oven till slightly charred. Do NOT burn!
  • 2Peel and chop turnip and boil like you would if you were making mashed potatoes.
  • 3Place roasted veggies, turnips, cilantro, pepper, salt, sugar, and lime juice in food processor, puree. (You might have to do this in two batches). Set aside to cool.
  • 4Place chicken broth in large sauce pan, add cream cheese and Cojita and simmer. Do not boil. Once cream cheese is melted, add roasted veggie puree and simmer for about 30 min.
  • 5To thicken soup add 1 c. of cold milk mixed with 4 tbl of cornstarch, make sure all lumps are out. Add to soup, mix in well and simmer for about 15 min. NOTE: for more heat add use 2 jalapeno's.
  • 6Brown and crumble up ground turkey. Place bacon in baking sheet, bake 375° 20-25 min. Crumble into cooked turkey, add to soup. Add grated monterry Jack cheese and sprinkle with red pepper flakes.

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