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What you need:

1 Tbs vegetable oil
1 large carrot, chopped
1 stalk celery, chopped
1 cup chopped  onion
2 cloves garlic, minced
3 cups chicken or turkey stock or broth
1 can diced green chilies, drained
2 cups milk
¼ cup plain flour
1 tsp salt
1 tsp chili powder
½ tsp ground cumin
2 cups shredded turkey
¾ cup sweetcorn, fresh or frozen
3 Tbs chopped fresh coriander (cilantro)
1 cup grated cheese

What you do:

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 chiles.

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, coriander and cheese; stir until cheese is melted and soup is hot, around 5 to 10 minutes.

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