Easy Ground Turkey Green Chili Soup

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Recipe Created by Elise Austin

September 11, 2024

Easy Ground Turkey Green Chili Soup is a delicious one-pot meal loaded with spicy green chiles, ground turkey, garlic and onions, potatoes, chicken broth, and the perfect amount of Mexican heat. It comes together quick enough for a weekday dinner on the stovetop in a Dutch oven or low and slow in a crock pot.

This is one of those great chili recipes you’ll want to make over and over again when you’re craving a big bowl of spicy comfort.

WHY YOU’LL LOVE GREEN CHILI TURKEY SOUP

• The best thing about this tasty recipe is that it comes together in less than an hour in one big soup pot.
• You can use leftover turkey, rotisserie chicken, or ground beef in place of ground turkey.
• This green turkey chili recipe is easily dressed up with pinto beans, canned black beans, or white beans.
• If you can’t find Hatch Chiles in the grocery store… use poblano peppers or Anaheim chiles instead. Throw in a chopped-up jalapeno pepper for an extra kick.
• One of the best parts about this great recipe is the delicious, spicy kick you get in the back of your throat. Your taste buds will be dancing!

WHAT YOU’LL NEED FOR THIS RECIPE

Ingredients👇

• ground turkey – 93% lean ground turkey is what I prefer. If you can’t find that then 85% will do. Try ground meat instead of turkey or use leftover Thanksgiving turkey. When using rotisserie chicken and leftover turkey wait until after pouring the broth in before adding the cooked turkey or chicken.
• green chilis – Unfortunately fresh Hatch green chilis from New Mexico only come in season once a year at the end of the summer. A few great options would be fresh green chiles like poblano peppers, Anaheim chiles, or even canned green chilis. Try making a combination of different kinds of chilis…and add a jalapeno or serrano pepper for a little extra heat.
• vegetables – potatoes, onions, and garlic are not optional in this recipe. But you could add a couple of fresh tomatoes or canned tomatoes.
• cream of chicken soup or cream of mushroom soup 
• spices – I use this Easy Mexican Seasoning Blend and add 2 tsp of cumin. If you don’t want to make this up really quick, then use a store-bought package of your favorite taco seasoning or Chili seasoning. 
• Boullion – Better Than Boullion Roasted Garlic. I use this brand of paste boullion in every single recipe of chili.
• broth – Chicken broth or stock, turkey broth or stock, or vegetable broth
• oil – I use olive oil but feel free to use vegetable or canola oil.

HOW TO MAKE GREEN CHILI TURKEY SOUP

Roast the chiles before you start making the soup

Air Fryer Method: Spray chiles with cooking spray, place in the air fryer basket, and air fry at 390^o for about 7 minutes. Turn the chilis over and air fry for another 5 minutes. Let them sit in the air fryer for at least 10 minutes, this steams the chiles and will loosen the skin. Take them out and peel the thin, translucent and charred skin off the chilies. Place on a cutting board and then slice each chili down the middle and cut the stem off. Scrap as many seeds out as possible. Chop and set aside.      

Oven Method: Place green chiles on a baking sheet. Spray the chiles on all sides with cooking spray. Roast at 400^o for at least 20 minutes, turn over and roast again until charred on all sides. Place in a brown paper bag or plastic bag and let steam for 30 minutes. Skin and cut the stem off of the roasted chilis and then slice down the middle. Open the chilis and deseed as much as possible. Chop into medium size chunks. 

SOUP INSTRUCTIONS✨

• Step One: Add 2 tbsp of oil to a Dutch oven or large pot and heat on medium heat.
• Step Two: Chop 1 large onion and 3 cloves of garlic and add to hot oil. Saute until onions and garlic are soft.
• Step Three: Mix in 2# of ground turkey meat with the onions and peppers. Brown the mixture until the turkey is no longer pink. 

• Step Four: Stir spices and Roasted Garlic Boullion to turkey, onion and garlic mixture. Mix well until the turkey mixture is well coated with the seasonings.

• Step Five: Pour in chicken broth and bring to a boil. Then simmer for at least 30 minutes.
• Step Six: Chop potatoes with skin on into small bite size pieces and low boil until potatoes are done. Add more broth or water if needed.

• Step Seven: Add cream of chicken or cream of mushroom soup and chopped green chilis. Stir and let simmer again for 10 minutes. 

FAVORITE SOUP TOPPINGS

• crunched up tortilla chips
• big slice of cast iron skillet cornbread
• sour cream
• fresh cilantro
• extra green chilies, chopped jalapeno peppers
• red pepper flakes
• pepper jack cheese, cheddar cheese, or a combination of both
• a squeeze of lime juice
• ​salsa verde or your favorite hot sauce

SOUP TIPS

Green Chilis are really very mild in heat level. If you want your chili to be a little more spicy, roast a jalapeno along with the green chilis and add it to the soup.

Use a combination of a variety of green chilies. All larger fresh chilis roast the same way.

DO NOT USE CANNED GREEN CHILIES. 💡

HOW TO STORE

Store in the refrigerator for 3-4 days in an airtight container.

Make a double batch of this soup and freeze half. It stores very well in the freezer for up to 2 months. Be sure to use a freezer-safe airtight container.

MORE SOUPER RECIPES YOU’LL LOVE

Sweet and Savory Roasted Butternut Squash Soup with Sausage

Best Chicken Tortilla Soup

Easy 30 Minute Wonton Soup

Best Southern Chicken Sausage Shrimp Gumbo

KITCHEN SUPPLIES FOR THIS RECIPE

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