Jump to Recipe Print RecipeOn a chilly evening last week, I found myself craving something warm and hearty yet quick to prepare. That’s when I whipped up my Salsa Verde Turkey Soup. This dish captures the vibrant, zesty essence of salsa verde with a balancing medley of tender turkey and colorful veggies. Perfect for busy weeknights, it’s both easy to throw together and brimming with wholesome goodness to banish those fast-food temptations. The best part? You can make this savory soup with pantry staples, customizing it to your taste or dietary needs. How do you plan to spice up your dinner routine this week? Why is Salsa Verde Turkey Soup a Must-Try? Bold, Flavorful Ingredients: The vibrant ingredients come together for a rich taste explosion that wakes up your palate. Quick and Easy: This recipe is perfect for busy weeknights, taking just about 30 minutes to prepare. Healthy and Satisfying: Packed with lean turkey, beans, and veggies, each bowl offers balanced nutrition without sacrificing flavor. Customizable Options: Feel free to swap out beans or proteins, making this soup versatile for every taste preference. Warm, Cozy Delight: The hearty nature of this soup makes it the ultimate comfort food, ideal for chilly evenings. Don’t forget to check out other comforting options like Garlic Potato Soup or Cabbage Potato Soup for more delicious meals! Salsa Verde Turkey Soup Ingredients For the Base Neutral Oil – Ideal for sautéing the turkey and vegetables; olive oil or avocado oil are great substitutes. Ground Turkey – The star protein that brings moisture and flavor; can be swapped with ground chicken or beef as desired. Kosher Salt – Enhances the overall flavor of the soup; adjust to taste, depending on your preference. Black Pepper – Freshly ground is best to add a mild kick. For the Vegetables Red Onion – Adds sweetness and complexity; substitute with yellow onion or shallots if preferred. Bell Peppers – A burst of color and sweetness; any color works, or try zucchini or corn for a twist. Jalapeño – Provides an optional spicy kick; you can omit or replace it with chili powder for milder flavor. Garlic – Essential for depth of flavor; fresh garlic is best, but garlic powder can work in a pinch. For the Seasoning Chili Powder – Brings warmth; adjust the amount according to your heat preference. Cumin – Adds an earthy flavor; consider coriander as a substitute or omit if desired. Cayenne Powder – Optional, for an extra kick; leave it out if you prefer a milder soup. For the Soup Pinto Beans – Contributes protein and fiber; feel free to use black beans or kidney beans as an alternative. Salsa Verde – The key ingredient that sets the flavor; can be replaced with homemade salsa verde or tomatillo salsa. Chicken Stock – The liquid base for your soup; vegetable stock works beautifully for a vegetarian option. For Garnishing Cilantro – Fresh and vibrant herb to finish off your soup; parsley can be used as a substitute if you prefer. Sour Cream (optional) – Adds creaminess; Greek yogurt is a healthy swap for a lighter option. Jalapeño slices (optional) – Add for extra garnish and spice; consider pickled jalapeños for a zesty kick. Avocado (optional) – Offers creaminess and wonderful texture as a topping to elevate the dish. Dive into this Salsa Verde Turkey Soup and let your taste buds rejoice! Step‑by‑Step Instructions for Salsa Verde Turkey Soup Step 1: Brown the Turkey In a large pot, heat 2 tablespoons of neutral oil over medium-high heat. Add 1 pound of ground turkey, seasoning it with kosher salt and freshly ground black pepper. Cook, breaking it apart with a spoon, until browned and cooked through, about 12-15 minutes. The turkey should no longer be pink and will release delicious juices. Step 2: Add Aromatics Next, stir in one diced red onion, two chopped bell peppers, and one sliced jalapeño into the pot. Sauté these vegetables until they soften, approximately 6-8 minutes. Once tender, add four minced garlic cloves along with 2 tablespoons of chili powder, 1 teaspoon of cumin, and optional cayenne. Cook for another minute until fragrant, bringing out the spices’ warmth. Step 3: Simmer the Soup Now it’s time to bring everything together! Stir in one can of drained and rinsed pinto beans, 1 cup of salsa verde, and 4 cups of chicken stock. Increase heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 30-45 minutes, allowing the flavors to meld beautifully. Step 4: Finish and Serve After simmering, add a handful of chopped cilantro to your salsa verde turkey soup for fresh vibrancy. Let it simmer for an additional 5 minutes. Taste and adjust seasonings if needed. Now, it’s ready to serve hot! Ladle into bowls and garnish with optional sour cream, sliced jalapeños, and diced avocado for added deliciousness. Salsa Verde Turkey Soup Customization Ideas Feel free to make this salsa verde turkey soup your own and tailor it to your taste buds! Dairy-Free: Replace sour cream with coconut yogurt or omit for a lighter version. Spicy Twist: Add extra jalapeños or a splash of hot sauce for more heat. Vegetarian Delight: Substitute ground turkey with crumbled tempeh or lentils and use vegetable stock. Bean Bonanza: Mix and match your beans; try black beans or chickpeas for different textures and flavors. Herb Swap: Use fresh basil or dill instead of cilantro to completely change the flavor profile. Extra Veggies: Toss in spinach or kale just before serving for a boost of nutrients and vibrant color. Flavor Boost: Stir in a splash of lime juice or a dollop of your favorite salsa for a zesty kick. Brothy Version: Want a lighter soup? Add more chicken (or vegetable) stock for a brothy finish. Whether you try a new spice blend or add some additional greens, this salsa verde turkey soup can become your go-to recipe! For more inspiration, consider checking out my delightful Thai Chicken Soup or creamy Garlic Potato Soup. Happy cooking! How to Store and Freeze Salsa Verde Turkey Soup Fridge: Store leftovers in an airtight container for up to 4 days. This allows you to enjoy the vibrant flavors during the week. Freezer: You can freeze salsa verde turkey soup for up to 3 months. Make sure to let it cool completely before placing it in freezer-safe containers. Reheating: Thaw overnight in the fridge, then reheat on the stove over medium heat until warmed through. Stir occasionally to avoid sticking. Garnishing: Avoid adding garnishes before freezing; save the cilantro, sour cream, and avocado for when you’re ready to serve for the best texture and flavor. What to Serve with Salsa Verde Turkey Soup Transform your hearty soup into a complete dining experience with these delightful pairings. Crusty Bread: The ideal companion for scooping up each delicious bite, adding a satisfying crunch to your meal. Fresh Salad: A light, crisp salad with mixed greens and a tangy vinaigrette perfectly balances the rich flavors of the soup. Cheesy Quesadillas: Melted cheese and warm tortillas offer a melty, indulgent complement, especially with a drizzle of salsa on top. Avocado Toast: Creamy avocado spread on crispy bread adds a fresh and modern twist that complements the flavors beautifully. Cilantro Lime Rice: This zesty, fragrant rice enhances your soup’s core flavors while adding a delightful texture to the meal. Chips and Guacamole: Crispy tortilla chips for dipping add an extra crunch, while guacamole brings creamy richness that contrasts beautifully with the soup. Margaritas: Elevate your dining experience with a refreshing margarita; the citrus flavors pair wonderfully, enhancing the zesty notes of the soup. Chocolate Flan: For dessert, this creamy and rich dessert offers the perfect sweet ending after the savory spiciness of the soup. Make Ahead Options Preparing your Salsa Verde Turkey Soup ahead of time is a fantastic way to streamline your busy weeknights! You can brown the turkey and sauté the vegetables up to 24 hours in advance and store them in an airtight container in the refrigerator. Additionally, you can assemble the entire soup (without the cilantro and optional garnishes) and refrigerate it for up to 3 days. When you’re ready to enjoy, simply reheat the soup on the stove, bringing it to a gentle simmer before stirring in the fresh cilantro. This not only saves you time but also allows the flavors to meld, making the soup just as delicious as when freshly made! Expert Tips for Salsa Verde Turkey Soup Longer Simmer: Letting your salsa verde turkey soup simmer longer brings forth deeper flavors that make each spoonful even more delightful. Customize Spice: Adjust the heat by adding more or less jalapeño and cayenne pepper based on your family’s preference. Rinse Beans: Always drain and rinse pinto beans before adding them to your soup; this reduces excess sodium and enhances the soup’s overall flavor. Sautéing Magic: Cook the turkey until it’s well-browned—this step adds a rich depth of flavor to your soup that you’ll love. Fresh Herbs: Add cilantro just before serving to maintain its vibrant color and fresh taste; you can switch it with parsley if preferred. Freezing Tips: If making ahead, freeze the salsa verde turkey soup without garnishes. This way, you can enjoy fresh toppings when you reheat! Salsa Verde Turkey Soup Recipe FAQs What type of tomatoes should I use for salsa verde? For salsa verde, tomatillos are traditional; however, if they’re hard to find, you can use canned green tomatoes or even a green salsa to add that tangy base flavor. Just make sure whatever you’re using is fresh for the best taste. How long can I store leftovers in the refrigerator? Absolutely! You can store your salsa verde turkey soup in an airtight container in the fridge for up to 4 days. Just be sure to give it a stir before serving, as the ingredients may settle. Can I freeze salsa verde turkey soup? Yes, you can freeze this flavorful soup for up to 3 months. To do so, let it cool completely before transferring it to freezer-safe containers. Label the containers with the date, and remember to thaw it overnight in the fridge before reheating. What should I do if my soup turns out too spicy? If your salsa verde turkey soup is too spicy for your taste, start by adding a bit of sugar or honey to balance the heat. Additionally, consider stirring in more chicken stock or cream to dilute the spice levels gradually, making it more enjoyable. Can I make this soup vegetarian? Yes, you can easily adapt it! Substitute ground turkey with a plant-based protein like lentils, and use vegetable stock instead of chicken stock. Be sure to include plenty of veggies to maintain heartiness and flavor. How do I prevent my soup from getting too thick? If your soup becomes too thick during cooking, simply add a bit more chicken or vegetable stock while it’s simmering. This will help keep the desired consistency without losing any of that delicious flavor. Enjoy the process, and adjust as needed! Salsa Verde Turkey Soup: A Healthy Twist for Cozy Nights A warm and hearty Salsa Verde Turkey Soup that captures vibrant flavors, perfect for quick, cozy dinners. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 30 minutes minsTotal Time 40 minutes mins Servings: 6 bowlsCourse: SoupCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base2 tablespoons Neutral Oil olive or avocado oil are great substitutes1 pound Ground Turkey can be swapped with ground chicken or beef1 teaspoon Kosher Salt adjust to taste1 teaspoon Black Pepper freshly ground is bestFor the Vegetables1 Red Onion adds sweetness; substitute with yellow onion or shallots2 Bell Peppers any color works or try zucchini or corn1 Jalapeño optional spicy kick; can be omitted4 cloves Garlic fresh garlic is bestFor the Seasoning2 tablespoons Chili Powder adjust according to heat preference1 teaspoon Cumin consider coriander as a substitute1/4 teaspoon Cayenne Powder optional, for extra kickFor the Soup1 can Pinto Beans drained and rinsed1 cup Salsa Verde can be replaced with homemade salsa4 cups Chicken Stock vegetable stock for a vegetarian optionFor Garnishing1 handful Cilantro fresh herb for finishing1 cup Sour Cream optional; Greek yogurt can be a swapJalapeño slices optional garnish1 Avocado optional topping Equipment Large pot Method Cooking StepsHeat 2 tablespoons of neutral oil in a large pot over medium-high heat. Add 1 pound of ground turkey, seasoning with kosher salt and black pepper. Cook for about 12-15 minutes until browned. Stir in one diced red onion, two chopped bell peppers, and one sliced jalapeño. Sauté until softened, approximately 6-8 minutes. Then add four minced garlic cloves, 2 tablespoons of chili powder, 1 teaspoon of cumin, and optional cayenne. Cook for another minute. Add one can of drained pinto beans, 1 cup of salsa verde, and 4 cups of chicken stock. Increase heat to boil, then reduce and simmer uncovered for 30-45 minutes. Add a handful of chopped cilantro and let simmer for an additional 5 minutes. Taste and adjust seasoning. Serve hot, garnished with optional sour cream, jalapeños, and avocado. Nutrition Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 24gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 680mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 60mgIron: 3mg NotesFor deeper flavors, let the soup simmer longer. Adjust spice levels as per your liking. Rinse beans before use to enhance flavor. Fresh herbs should be added just before serving. Tried this recipe?Let us know how it was!
