Green Turkey Chili Soup

0 from 0 votes

Zesty, flavorful, light, and filling - all under 300 calories!

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.

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. 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.

0 from 0 votes

Green Turkey Chili Soup

This is a soup recipe that you will want to bookmark, it is out-of-this-world delicious.
Yield 6 people
Serving Size 1.5 cups
Course Dinner, Soup
Cuisine Universal

Ingredients

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

Instructions

  • Brown the ground turkey with the onion and garlic cloves over medium heat until it is cooked through.
  • Place the chiles under a broiler for 5-7 minutes, turning occasionally until all of the sides are blackened.
  • Remove from the oven and immediately place them in a heavy-duty Ziploc bag. Seal it and let them steam for 10 minutes.
  • Remove the chilies, then carefully remove the skins. It should be very easy to detach the skin after steaming them.
  • Remove the seeds and stems, then chop into small pieces.
  • 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.
  • 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!
  • Enjoy!

Nutrition Information

Serving: 1.5cups | Calories: 228kcal | Carbohydrates: 22g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 622mg | Fiber: 5g | Sugar: 3g |
SmartPoints (Freestyle): 2
Keywords Gluten-Free

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

For more delicious and nutritious recipes, check out our Skinny Ms. Recipe Collection of 101 Fan Favorites.

Be sure to subscribe to our daily eNewsletter, like our Facebook page, and follow us on Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources.

This post may include affiliate links.

SAVE YOUR FAVORITE RECIPES
Create a FREE account for quick & easy access

Guest Contributor

More by

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating