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.