Creamy Mexican Turkey Soup

Here is a leftover turkey recipe- we love it!!
1 tbsp. oil
1 large carrot, chopped
1 stalk celery, chopped
1 c. chopped onion ( I usually do 1/2 c.)
2 cloves garlic, minced
2 c. chicken or turkey broth
1 can diced green chilies, drained
2 c. milk
1/4 c. flour
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
2 c. shredded/chopped turkey
3/4 c. corn
3 tbsp. chopped fresh cilantro ( I never have this, so have never tried it)
1 c. grated cheddar or monterey jack cheese

In large stockpot, heat oil over med-hi heat and saute veggies and garlic for 5 min. Add broth and bring to boil. Reduce heat to med-lo and simmer, covered, for about 10 min. Add chilies.

In a bowl, whisk together milk, flour, salt, chili powder, cumin. Increase heat to hi and whisk milk mixture into soup. Stir until thick and bubbly, about 5 min. Add turkey, corn, cilantro and cheese, stir until cheese is melted and soup is hot, about 5-10 min.

Makes 5-6 servings.