Creamy Turkey Sauce or Soup

I started out making a White Chili recipe, by cookingclassy.com I changed up the ingredients somewhat to suit my finicky tastes. I do not do beans; as the original recipe called for, so here is what I came up with. Lots of healthy ingredients equals lots of chopping! This could be served as a hearty soup with Gluten-Free Buttermilk Cornbread (blog: 10/19/03 label: gluten-free baked) or over noodles of your choice. I love the Jovial Rice Egg Noodles...

Ingredients:

• 1 pound ground turkey
• 2 tablespoons olive oil
• 1 medium onion, grated
• 4 garlic cloves, chopped
• 2 cups carrots, grated
• 2 cups celery, chopped
• 8 ounces crimini mushrooms, chopped
• 2 cups corn, frozen or fresh
• 1 1/2 cup Green Chili Sauce (blog: 4/12/13 label: sauces) or purchased
• 2 1/2 cups chicken broth
• 1 1/2 teaspoons cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon oregano
• salt and pepper to taste
• 1 tablespoon fresh lime juice
• 8 ounce package Neufchatel cheese, cut in 6 slices

Directions:

In a large stock pan heat the olive oil over medium heat. Add the ground turkey, onion (grating the onion will make turkey more moist), cumin, coriander, oregano, salt and pepper. Combine and cook until heated through and no longer pink.

Add the carrots, celery and mushrooms and cook until begins to softens.

Add the corn and garlic and cook until heated through.

Add lime juice, Green Chili Sauce, and chicken broth and heat until hot, but do not boil.

Add the Neufchatel cheese slices one at a time; stirring until melted.

Yum!