This Green Chile Turkey Soup is an amazing comfort food, combining ground turkey, earthy mushrooms, tender potatoes, fresh spinach, and smoky roasted green chiles in a rich, flavorful broth. It's a one-pot meal that's not only hearty and satisfying but also brimming with healthy ingredients. This nourishing and delicious recipe is perfect for weeknights and is also Whole30 compatible.
This soup is my dad's creation, inspired by his amazing Colorado Pork Green Chile, and it is just as fabulous as the inspiration. The first time I took a bite of it, I immediately fell in love. I couldn't believe that something made with ground turkey could taste so rich and satisfying.
Every bite of this hearty soup is loaded with incredible flavor, tender vegetables, a luscious broth, and just the right kick of spice. It is a perfect one pot meal, but also delicious with a side of fluffy Mexican rice, creamy refried beans, and warm tortillas to soak up every last drop.
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Why You'll Love This Recipe
- Packed with Vegetables: This soup is full of flavor, thanks to roasted green chiles, mushrooms, spinach, potatoes, and a fragrant blend of onion and garlic.
- Full of Nutrients: With its mix of wholesome vegetables and lean ground turkey, this soup is as nourishing as it is delicious. Use bone broth for an extra boost of protein and added nutrients, making this meal even more satisfying.
- Wholesome and Dietary-Friendly: This recipe is gluten-free and adaptable for various diets, including Whole30 and paleo. It is perfect for anyone looking for a wholesome, clean meal and ideal for those avoiding grains, dairy, and added sugars.
- One-Pot Recipe: I love when a whole delicious meal comes together in one pot for minimal dishes and ease.
For another hearty soup recipe, check out Caldillo de Carne Molida.
Ingredients & Substitutions
- Ground Turkey: If you're staying away from red meat, ground turkey is an excellent choice. It's lower in fat, pretty affordable, and works well in many dishes. I used to dislike ground turkey, but I realized I just hadn't found the right ways to prepare it. This recipe is perfect because the combination of ingredients truly transforms the flavor of the turkey. Keep in mind that ground turkey can dry out, so be sure to sauté it with a little oil to keep it moist. If you don't have ground turkey, ground chicken is a great substitute.
- Onion and Garlic: Add depth of flavor to the broth.
- Roma Tomatoes: Provide a sweet and tangy element.
- Roasted Green Chiles: Use roasted Pueblo, Hatch, or Anaheim chiles for their smoky and slightly spicy flavor. It's easy to roast your own green chiles at home, and they freeze beautifully for recipes like this soup. Click here to learn how to roast green chiles at home. If homemade isn't an option, I recommend frozen roasted green chiles. These are additive-free and available in many grocery freezer sections or online at places like The Hatch Chile Store.
- Thickener: Tapioca starch, also called tapioca powder, is a gluten-free thickener made from cassava root. It's excellent for soups and sauces. Arrowroot powder or cornstarch are good gluten-free alternatives. If you're not avoiding gluten, all-purpose flour will work just as well.
- Broth: Bone broth adds incredible depth of flavor, richness, and extra nutrients to this soup. If you don't have bone broth, chicken broth is a great alternative. For an even richer flavor, try pork broth. This might sound unconventional with turkey, but trust me, it's incredible in this dish. You can make pork broth by saving the liquid from my Mexican Shredded Pork recipe. Freeze it so it's ready for recipes like this.
- Ground Cumin: Cumin is a bold spice that can easily overpower a dish if overused. A small pinch of cumin helps balance the soup's flavors without dominating them.
- Mushrooms: White button mushrooms or baby bella mushrooms both work wonderfully here. Their earthy flavor complements the green chiles and turkey.
- Spinach: Fresh spinach is my preference for its milder flavor and bright color. If you only have frozen spinach, it works too, just use about ½ cup, as frozen spinach has a stronger taste and more liquid.
- Potatoes: I use russet potatoes, but red or Yukon gold potatoes also work.
- Salt and Ground Black Pepper: Season to taste, adjusting as needed to enhance the flavors in the soup.
See recipe card for quantities.
Instructions
1. Cook Turkey: Heat oil in a large pot or Dutch oven, add ground turkey, break it up and season it, then sauté with diced onion and garlic until cooked through.
2. Make a Slurry: Make a slurry by whisking tapioca starch with cold water, stir it into the turkey, then add diced Roma tomato and sauté for a minute.
3. Add Green Chiles: Add 6 roasted, peeled and diced chiles. Keep in mind the spice level of the chiles can vary. If you're worried about the spiciness, start with less chiles and add more in the end if more spice is desired.
4. Add Mushrooms: Add 1 pound of sliced mushrooms
5. Add Spinach: Add 1 cup of fresh, chopped spinach.
6. Add Broth and Potatoes: Add broth, water, and diced potato to the pot, bring to a simmer, season, and cook until potatoes are fork-tender.
7. Adjust Seasoning: Taste the soup and adjust seasonings, adding more salt and pepper if needed and additional chiles for extra spice.
Recommended for This Recipe
Cast-Iron Comal
A comal is a cast-iron griddle used to warm up tortillas and is also amazing for roasting the green chiles needed in this recipe.
How to Serve
This turkey vegetable soup is great served by itself in a big bowl. It is the best option if you are following Whole30.
However, it also great served with corn tortillas and a side of:
- Arroz Rojo (Mexican Red Rice)
- Instant Pot Pinto Beans
- Frijoles Refritos
- Instant Pot Buttery White Rice
- Huevos con Tortillas
- Huevos a la Mexicana
Storing and Freezing
Store this soup in an air-tight container for 3-4 days or in the freezer for 2 months.
To reheat, pour in a small pot over medium heat and cook until hot. You can also microwave it in a microwaveable safe bowl until heated through.
Tips and Variations
- Less Spice: Add less chiles than what the recipe calls for or use a spoon to scoop out the veins and seeds from the inside of the chiles, where most of the heat is found.
- Avoid Canned Green Chiles: In my experience, they do not add any spice. Plus, the additives always add a different flavor that can change how the recipe tastes.
- For Whole30: Check the ingredients of your broth to be sure it is compatible.
FAQ
Yes, you can make a vegetarian version by omitting the ground turkey and using vegetable broth instead of bone broth, resulting in a great vegetable soup.
Yes, for an extra kick roast a couple of jalapeño or serrano peppers and add those along with the green chiles. You can also look for Hatch green chiles which tend to be spicier.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Related
Looking for other recipes like this? Try these:
Recipe
Ground Turkey Soup Recipe
Equipment
- Dutch oven or large pot
- cutting board
- Knife
- Wooden Spoon
Ingredients
- 1 tablespoon oil
- 1 ½ lbs ground turkey
- ½ diced onion
- 1 diced garlic clove
- 1 tablespoon thickener tapioca starch, arrowroot powder, cornstarch or flour
- 1 tablespoon cold water
- 1 diced Roma tomato
- 6 Anaheim, Hatch or Pueblo chiles (roasted, peeled and diced)
- 1 lb sliced mushrooms white or baby bella
- 1 cup chopped fresh spinach
- 1 large potato, peeled and diced
- 4 cups bone broth (see notes)
- 2 cups water
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- ¼ teaspoon ground cumin
Instructions
- Heat oil in a large pot or Dutch oven over medium-high. Add the ground turkey, season with a pinch of salt and pepper. Use the back of a mixing spoon to break up the turkey into smaller pieces.
- After about 5 minutes, add the onion and garlic. Sauté until soft and fragrant and the turkey is no longer pink.
- In a small bowl, whisk together tapioca starch (arrowroot powder, cornstarch or flour will also work) with 1 tablespoon of cold water.
- Stir in the tapioca slurry with the turkey.
- Add the diced Roma tomato and sauté for 1 minute.
- Add the diced, roasted chiles (as many as you want per spice preference), mushrooms and spinach.
- Add broth and 2 cups of water (or enough water to cover the meat and vegetables).
- Bring to a simmer and add the peeled and diced potato.
- Season with salt, pepper and ground cumin.
- Continue to simmer until the potatoes are fork-tender but not falling apart, about 10-15 minutes.
- Taste and add more salt and pepper as needed.
- Serve by itself for a Whole30 option or with a side of red rice, white rice or beans.
Notes
- You can use regular chicken broth but I recommend bone broth or pork broth for an enhanced, richer flavor.
- Use more or less roasted chiles per your spice preference. If you're worried about the spiciness, you may want to start with less chiles and add more in the end if more spice is desired. Another option is to use a spoon to scoop out the veins and seeds from the inside of the chiles, where most of the heat is found.
- Click here to learn how to roast green chiles at home.
Nutrition
Originally published January 29, 2022. Updated post November 2022 and January 2024.
Danny Paul St
I haven’t tried this yet but I sure am going to soon and I will let you know. Thank you
Gemma
Yes, please let me know when you do make it. I hope you love it!