When the air turns crisp, and you’re craving something that wraps you in warmth, this creamy turkey soup answers the call. We’ve taken classic comfort food and given it a southwestern kick with fire-roasted hatch chiles that we’re unashamed to admit we ate night after night without complaint.
Table of Contents
This isn’t your average leftover turkey soup. Each bite has a big punch of velvety richness, gentle heat, and a smoky depth of roasted hatch chiles. It’s the kind of soup that makes you sink deeper into your chair with every bite, grateful for the bowl of comfort in your hands.
Our recipe transforms everyday ingredients into something truly special. Whether you’re looking for a new way to use Thanksgiving turkey leftovers or simply craving a bowl of something soul-warming, this soup delivers. From achieving the perfect creamy consistency to balancing the chiles’ heat, we’ll guide you through every step.
Ingredients for Southwest creamy turkey soup
- Oil
- Onion, Carrots, Celery
- Cumin
- Granulated garlic
- Chicken stock or turkey broth
- Parsnips
- Fire-roasted Hatch chiles
- Leftover turkey
- Salt and pepper
- Heavy cream
How to Make Hatch Chili Creamy Turkey Soup
- Sauté Vegetables: In a Dutch oven, heat the oil over medium-high. Add onion, sauté until soft, carrots and celery, and cook until tender.
- Add Spices and Deglaze: Stir in cumin and granulated garlic. Deglaze the pan with a cup of chicken stock, scraping up any bits from the bottom.
- Simmer the Soup: Add the remaining stock, parsnips, chiles, and turkey—season with salt and pepper. Bring to a boil, then reduce to a simmer for about an hour.
- Finish with Cream: Lower the heat, stir in the heavy cream, and allow to heat through gently, avoiding a boil to keep the cream from curdling.
- Serve: Ladle the soup into bowls and serve warm.
Girl Carnivore Recipe Tips
- Adjusting Spice Levels: Depending on your preference for heat, adjust the amount of Hatch chiles or use mild hatch chiles (canned diced green chilis work as well for keeping the heat really mild).
- Cream Addition: Add the cream only after reducing the heat to ensure it blends smoothly without curdling.
- Utilizing Leftovers: This recipe is excellent for using up any leftover turkey, making it a post-holiday favorite, just like a classic turkey sandwich. You can add wild rice or noodles if desired to make it even more hearty.
How to Serve Hatch Chili Creamy Turkey Soup
Enhance this hearty soup with toppings like sour cream, shredded cheddar cheese, crispy onions, fresh cilantro, and lime wedges for added zest.
How to Store & Reheat
Once cooled, keep leftover soup in a sealed container in the refrigerator for up to 3 days (and we’ll be shocked if it they make it that long without being devoured).
To reheat: Reheat on the stove over low heat, adding a little extra broth if the soup has thickened too much upon cooling.
More easy leftover turkey recipes
Turkey
Turkey Salad Recipe
Poultry Recipes
What to Make: Leftover Turkey Recipes
Pressure Cooker Recipes
Instant Pot Turkey Stock
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Creamy Turkey Soup Recipe with Hatch Chiles
Ingredients
- 1 tbsp oil
- 1 onion diced
- 2 carrots diced into ¼” rounds
- 2 celery stalks chopped into ¼” pieces
- 1 tsp cumin
- 1 tsp granulated garlic
- 4 cups chicken stock
- 2 parsnips peeled and diced into ½” pieces
- 1 cup fire-roasted hatch chiles chopped
- 2 cups Leftover turkey chopped
- Salt and pepper to taste
- 1 cup heavy cream
Instructions
- Preheat the oil in a large Dutch oven over medium-high heat.
- Add the onion and saute for 5 to 7 minutes until soft.
- Add the carrot and celery and saute for 3 minutes longer.
- Stir in the cumin and granulated garlic.
- Slowly whisk in 1 cup of the chicken stock, scraping up any browned bits stuck to the bottom of the Dutch oven with a wooden spoon.
- Add the remaining chicken stock, parsnips, chiles, and leftover turkey.
- Season with a pinch of salt and pepper.
- Bring to a boil and then reduce the heat to a simmer.
- Let the soup simmer for 1 hour.
- Reduce heat to a low simmer and stir in the heavy cream and heat.
- Heat for 10 minutes longer and then serve.
Notes
Nutrition
Bookmark this recipe now!
