Step 1

Heat olive oil in large saucepan over medium heat. Add the onion and celery and cook for 5 minutes or until they begin to soften. Add garlic, roasted bell pepper and green chiles and cook for 1-2 more minutes.

Step 2

Pour in chicken broth, bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes.

Step 3

Add the corn and simmer an additional 3 minutes.

Step 4

Put flour into medium bowl. Slowly whisk in milk until mixture is smooth.

Step 5

Slowly whisk in milk mixture to soup, along with salt and pepper. Cook, stirring frequently, until soup is thickened, about 15 minutes.

Step 6

Stir in turkey, cheddar cheese and smoked paprika. Stir until cheese melted and turkey is warm.

Step 7

Serve garnish with green onions if desired.