Ground Turkey Soup Recipe
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.
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
Serving: 1 servingCalories: 340kcalCarbohydrates: 11gProtein: 41.6gFat: 15.2gSaturated Fat: 2.5gCholesterol: 93mgSodium: 551mgPotassium: 747mgFiber: 1.3gSugar: 2.4gCalcium: 44mgIron: 3mg
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