As the temperatures drop and chilly days set in, there’s nothing quite like a warm, hearty bowl of soup to bring comfort and warmth. One dish that checks all the boxes for flavor, texture, and coziness is the Creamy Green Chili Turkey Soup. This delightful soup blends tender shredded turkey, a rich and spicy green chili-infused broth, and gooey melted cheeses. Best of all, it’s versatile enough to be made using a stovetop, slow cooker, or Instant Pot, making it perfect for any cooking preference.

Why You’ll Love This Soup

This Creamy Green Chili Turkey Soup is a great way to use up leftover turkey, making it an ideal post-holiday meal. The combination of green enchilada sauce, salsa verde, and diced green chiles infuses the broth with layers of tangy and mildly spicy flavors. Coupled with melted Monterey Jack and cheddar cheeses, this soup delivers an irresistible, creamy finish. It’s satisfying, easy to prepare, and sure to become a go-to for those colder evenings.

Ingredients You’ll Need:

2 cups cooked turkey tenderloin, shredded
1 can (10 oz) green enchilada sauce
1 cup salsa verde
4 cups chicken broth
1 cup heavy cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 can (4 oz) diced green chiles
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt and pepper, to taste
Fresh cilantro, chopped, for garnish
Lime wedges, for serving

Simple Steps to Make It:

Combine the Base Ingredients: In your chosen cooking vessel (a large pot, slow cooker, or Instant Pot), combine the green enchilada sauce, salsa verde, chicken broth, heavy cream, and diced green chiles.
Add the Turkey and Seasonings: Stir in the shredded turkey, cumin, garlic powder, salt, and pepper until well combined.
Cook According to Your Method:
- Stovetop: Bring the mixture to a simmer over medium heat. Cover and let it cook for 15-20 minutes, stirring occasionally.
- Slow Cooker: Set to low and cook for 4 hours, or on high for 2 hours.
- Instant Pot: Use the soup function and cook for 10 minutes, allowing the pressure to release naturally.
Add the Cheeses: Once the cooking time is complete, stir in the shredded Monterey Jack and cheddar cheeses until fully melted and the soup is smooth.
Adjust and Serve: Taste the soup and adjust seasonings as needed. Serve hot, garnished with fresh cilantro and lime wedges for an extra burst of freshness.

Tips for the Best Results:

Leftover Turkey: This recipe is a fantastic way to repurpose Thanksgiving turkey or any leftover cooked poultry.
Customize the Spice: If you prefer a milder flavor, reduce the amount of salsa verde or skip the diced green chiles.
Dairy-Free Option: Substitute the heavy cream with coconut milk and use dairy-free cheese alternatives.

Final Thoughts

There’s something so inviting about a bowl of Creamy Green Chili Turkey Soup. It’s creamy, rich, and infused with zesty flavors that excite the palate while offering soothing comfort. Whether you choose the convenience of a slow cooker, the speed of an Instant Pot, or the control of the stovetop, this recipe adapts to your needs. Cozy up and enjoy this delectable soup with family or friends—it’s bound to be a crowd-pleaser!

Creamy Green Chili Turkey Soup

Author: Alice

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Description

Warm up with a bowl of Creamy Green Chili Turkey Soup. This comforting dish combines tender turkey tenderloins, a creamy green chili broth, and melty cheeses for a rich and satisfying meal. Perfect for cold days, and you can make it in your slow cooker, on the stovetop, or with an Instant Pot.

Ingredients

– 2 cups cooked turkey tenderloin, shredded
– 1 can (10 oz) green enchilada sauce
– 1 cup salsa verde
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded cheddar cheese
– 1 can (4 oz) diced green chiles
– 1 teaspoon ground cumin
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh cilantro, chopped, for garnish
– Lime wedges, for serving

Instructions

1. In a large pot or slow cooker, combine the green enchilada sauce, salsa verde, chicken broth, heavy cream, and diced green chiles.
2. Add in the shredded turkey tenderloin, cumin, garlic powder, salt, and pepper. Stir well to combine.
3. If cooking on a stovetop, bring the mixture to a simmer over medium heat, then cover and cook for 15-20 minutes, stirring occasionally.
4. For the slow cooker, set to low and cook for approximately 4 hours or on high for 2 hours.
5. In an Instant Pot, set to the soup function and cook for 10 minutes, then let the pressure release naturally.
6. Once cooked, stir in the Monterey Jack and cheddar cheeses until melted and smooth.
7. Taste and adjust seasonings if necessary.
8. Serve hot, garnished with fresh cilantro and lime wedges on the side.

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