Ground Turkey and Green Chile Soup (Edit recipe)

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This Ground Turkey Soup Recipe is a mouthwatering combination of mushrooms, potatoes, and roasted green chiles in a rich, tasty broth. This delicious one-pot dish makes a healthy, flavorful, and a hearty meal.

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PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 8

Ingredients

1 Tbsp Avocado Oil
1.5 lb Ground Turkey
0.5 whole White Onion, diced
1 clove Garlic, diced
1 Tbsp Tapioca Starch
1 Tbsp Water
1 whole Roma Tomato, diced
6 whole Pueblo Chile, roasted, peeled and diced
1 lb white, raw Mushrooms, sliced
1 cup Baby Spinach, chopped
1 whole White Potatoes, peeled, diced
4 cups Chicken Bone Broth
2 cups Water
1 tsp Kosher Salt
0.5 tsp Black Pepper
0.25 tsp Ground Cumin

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 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

Sub tapioca for arrowroot powder or cornstarch for other great gluten-free options. If gluten is not an issue, regular all-purpose flour works too. 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. For milder spice: -Start with less chiles and add more in the end if more spice is desired. -Or use a spoon to scoop out the veins and seeds from the inside of the chiles, where most of the heat is found. You can also use roasted Anaheim or Hatch chiles

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	164
Fat:	7 g
Carbohydrates:	4 g
Protein:	23 g
Cholesterol:	64 g
Sodium:	418 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.