Salsa Verde Turkey Soup

This salsa verde turkey soup is an easy midweek dinner that doesn’t go easy on flavor. With spicy salsa verde and lots of aromatics, this is a simple meal you’ll crave often.

A simple turkey soup filled with spicy, piquant salsa verde is the perfect midweek meal winner.

This is such a simple little recipe that’s perfect for when you’re low on inspiration and want something satisfying and easy to throw together.

I use salsa verde as the base of the soup to give it a zingy, spicy kick. With just a handful of other ingredients, you’ll have dinner on the table in no time.

How to make this salsa verde turkey soup

What you need

• Ground turkey: You can use ground pork, beef, or chicken instead!
• Aromatics: You’ll add a diced red onion, bell peppers, a jalapeño pepper, and minced garlic to the turkey.
• Spices: I season the turkey with chili powder, cumin, and cayenne powder.
• Salsa verde: I use Mrs. Renfro’s Green Jalapeño Salsa, but your favorite salsa verde will work here!
• Pinto beans: I used a can of pinto beans, but black beans or kidney beans will also work. You could also use a white bean, like cannellini.
• Cilantro: I add extra cilantro to the soup just before serving.
• Garnishes: You can serve this up with your favorite toppings. I did jalapeño slices and sour cream, but avocado, sliced radish, tortilla strips, grated cheese, or minced red onions would be great, too.

How to make it

• Step 1: Brown the turkey, then add the aromatics, starting with the peppers and onion. Add the garlic and spices last and cook them until fragrant.
• Step 2: Add the pinto beans, salsa verde, and chicken stock. Bring to a boil and then reduce the heat and simmer for 30 to 45 minutes.
• Step 3: Finish the soup with fresh cilantro and simmer for 5 minutes.

That’s it! You’re ready to serve it up with your favorite garnishes.

Salsa Verde Turkey Soup

This salsa verde turkey soup is an easy midweek dinner that doesn't go easy on flavor. With spicy salsa verde and lots of aromatics, this is a simple meal you'll crave often.

5 from 2 votes

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Inactive time: 30 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4

Calories: 284kcal

Equipment

• Large pot

Ingredients

• 1 tablespoon neutral oil
• 1 pound ground turkey
• 1 teaspoon kosher salt (plus more to taste)
• ½ teaspoon black pepper (plus more to taste)
• 4 ounces red onion (peeled and diced)
• 2 bell peppers (trimmed, seeded, and diced)
• 1 jalapeño (trimmed and small-diced)
• 4 cloves garlic (peeled and minced)
• 2 tablespoons chili powder
• 1 tablespoon cumin
• ½ teaspoon cayenne powder (optional)
• 15-ounce can pinto beans (drained and rinsed)
• 8 ounces salsa verde
• 4 cups chicken stock
• 1 cup cilantro (loosely packed and minced; plus more for serving)

For serving, optional:

• Sour cream
• Jalapeño (sliced)
• Avocado (diced)

Instructions

Brown the turkey:

• Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the turkey and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook, breaking it up with a spoon, for 12 to 15 minutes until cooked through.

Add the aromatics:

• Add the diced onion, bell peppers, and jalapeño to the turkey. Cook, stirring occasionally, for an additional 6 to 8 minutes until softened. Add the minced garlic, 2 tablespoons of chili powder, 1 tablespoon of cumin, and ½ teaspoon of cayenne powder to the pot. Stir to cover with the spices and cook for 1 minute until fragrant. Taste and add salt and pepper if needed.

Simmer the soup:

• Add the pinto beans, salsa verde, and chicken stock. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 to 45 minutes.
• Add the minced cilantro to the pot. Simmer for an additional 5 minutes. Taste and adjust the seasonings to your preference. Turn off the heat.

To serve:

• Spoon the soup into bowls. Finish with a dollop of sour cream and sliced jalapeño, or any additional preferred garnishes. Enjoy!

Nutrition

Calories: 284kcal | Carbohydrates: 18g | Protein: 34g | Fat: 10g | Sodium: 1193mg | Fiber: 4g | Sugar: 8g | Vitamin C: 83mg

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