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Salsa Verde Turkey Soup

Salsa Verde Turkey Soup: Zesty Comfort on Busy Nights

Salsa Verde Turkey Soup is a quick, hearty dish that's packed with protein and zesty flavor, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 cups
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons neutral oil can substitute with olive oil or canola oil
  • 1 pound ground turkey can be replaced with ground chicken or beef
  • 1 teaspoon kosher salt adjust to taste
  • 1 teaspoon black pepper freshly cracked is recommended
  • 1 medium red onion can be substituted with yellow onion
  • 1 medium bell pepper any color can be used
  • 1 medium jalapeño omit or use green bell pepper for milder soup
  • 3 cloves garlic can substitute with garlic powder
  • 2 teaspoons chili powder adjust to spice preference
  • 1 teaspoon cumin can use ground coriander as a substitute
  • 1/4 teaspoon cayenne powder optional for extra heat
  • 2 cups pinto beans can substitute with black or kidney beans
  • 1 cup salsa verde look for brands with minimal additives
  • 4 cups chicken stock vegetable stock can be used for vegetarian version
  • 1 cup cilantro can substitute with parsley or omit if undesired
Optional Garnishes
  • 1/2 cup sour cream for creaminess
  • 1/4 cup jalapeño slices for an extra kick
  • 1 medium avocado for enhanced flavor

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. 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 black pepper. Sauté for 12 to 15 minutes until browned and cooked through.
  2. Stir in 1 diced red onion, 1 diced bell pepper, and 1 minced jalapeño. Cook for about 6 to 8 minutes until vegetables are softened. Add 3 minced garlic cloves, 2 teaspoons chili powder, 1 teaspoon cumin, and a pinch of cayenne, cooking for 1 more minute.
  3. Mix in 2 cups of pinto beans, 1 cup of salsa verde, and 4 cups of chicken stock. Bring to a boil, then reduce heat and simmer uncovered for 30 to 45 minutes.
  4. Stir in 1 cup of minced cilantro, let simmer for another 5 minutes. Adjust seasoning if needed. Serve hot with optional garnishes.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 450mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

This soup stores well in the fridge for up to 3 days or can be frozen for up to 3 months. Reheat gently on the stove or microwave.

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