This Green Chile Turkey Soup is a hearty, vegetable-packed ground turkey soup made with roasted green chiles, mushrooms, potatoes, and fresh spinach in a rich, savory broth. It's a comforting one-pot meal that's naturally gluten-free, dairy-free, and Whole30 compatible, perfect for a nourishing weeknight dinner.
This soup is my dad's creation, inspired by his Colorado Pork Green Chile, but made lighter with ground turkey and loaded with vegetables. The combination of smoky roasted green chiles, tender potatoes, earthy mushrooms, and fresh spinach creates a deeply flavorful broth that tastes far richer than you'd expect from turkey.
Unlike many ground turkey soups that feel thin or bland, this one builds layers of flavor from roasted chiles, sautéed aromatics, and a balanced blend of spices. It's hearty enough to serve on its own, but also delicious with warm tortillas, Mexican red rice, or refried beans on the side.
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For more hearty soup recipes, check out Caldillo de Carne Molida, Pozole Blanco, Frijoles Charros, or Caldo de Albondigas.
Ingredients & Substitutions
This ground turkey soup uses simple, wholesome ingredients that build deep flavor.
- Ground Turkey: Lean but flavorful when sautéed properly. Ground chicken works as a substitute.
- Roasted Green Chiles: Fresh, roasted Hatch, Pueblo, or Anaheim chiles add smoky heat. Click here to learn how to roast green chiles at home. If that is not an option, then frozen roasted chiles are a great alternative.
- Potatoes: Russet, Yukon gold, or red potatoes all work.
- Spinach: Fresh preferred, but frozen can be used.
- Broth: I prefer bone broth because it adds extra richness, but chicken broth works well. I especially like to use pork broth that I save from my Mexican Shredded Pork recipe.
- Starch: Use a starch like tapioca, arrowroot, or cornstarch to lightly thicken the broth.
See recipe card for a full list of the ingredients and quantities.
Step-by-Step 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. 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
Storing and Reheating
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.
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.
Recipe
Green Chile Turkey Soup
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, January 2024, and February 2026.
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!