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

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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.