Green Turkey Chili Soup

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This Green Turkey Chili Soup is a healthy soup recipes that the whole family will enjoy. It’s easy to make, and extremely flavorful. If you like your food on the spicier side, and you think you can handle the heat, add a couple of extra chilies. Canned beans aren’t recommended, as many cans contain BPA. Plus, by slowly cooking the beans, you can add texture and thickness to the soup. Soaking dried beans overnight and then slowly cooking them with the rest of the chili also makes the legumes easier to digest.

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This tasty recipe has been contributed by Danielle Walker, author of the New York Times Best-Seller, Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great, and the world-renowned blog, Againstallgrain.com. After battling an autoimmune disease for many years, Danielle turned away from harsh medications and started healing her body through diet. She shares award-winning gluten and dairy free recipes in both her book and blog.

You can also find Danielle on Facebook, Twitter, Pinterest, and Instagram.

Green Turkey Chili Soup

Green Turkey Chili Soup

Yields: 6 servings | Serving Size: 1-1/2 cups | Calories: 228 | Total Fat: 7 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 65 mg | Sodium: 622 mg | Carbohydrates: 22 g | Dietary Fiber: 5 g | Sugars: 3 g | Protein: 21 g | SmartPoints (Freestyle): 2 |

Ingredients

  • 1 pound ground turkey breast
  • ½ yellow onion, chopped
  • 2 garlic cloves, chopped
  • 3 medium sized Anaheim chilies
  • 2 Poblano peppers
  • 1 qt chicken broth, low sodium
  • 2 cups water
  • 1 pound white navy beans, soaked overnight then drained and rinsed
  • 1 1/2 tablespoons cumin
  • ½ tablespoon dried oregano
  • 1 1/2 tablespoon sea salt
  • ½ teaspoon white pepper

Instructions

  1. Brown the ground turkey with the onion and garlic cloves over medium heat until it is cooked through.
  2. Place the chilies under a broiler for 5-7 minutes, turning occasionally until all of the sides are blackened.
  3. Remove from the oven and immediately place them in a heavy duty ziploc bag. Seal it and let them steam for 10 minutes.
  4. Remove the chilies, then carefully remove the skins. It should be very easy to detach the skin after steaming them.
  5. Remove the seeds and stems, then chop into small pieces.
  6. Place the turkey mixture, chilies, chicken broth, water, beans, and spices in a stockpot and bring to a boil. Reduce to a simmer, and cook for 2 hours until the beans are soft.
  7. Alternatively, you can put it all in a crockpot and cook on low for 6-8 hours. This is actually my favorite method because I think the chili gets thicker, plus it’s just so much easier to forget about it for the day!
  8. Enjoy!
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