Creamy Turkey Soup Recipe with Hatch Chiles
Transform leftover turkey into a soul-warming soup with smoky hatch chiles. This creamy bowl combines tender turkey with fire-roasted chiles for a Southwestern twist that'll make you forget it started as leftovers.
Servings: 12 people
Calories: 183kcal
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
Serve with sour cream, shredded cheddar cheese, crispy onions, lime wedges, and fresh cilantro as toppings.
Nutrition
Serving: 1serving | Calories: 183kcal | Carbohydrates: 11g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 50mg | Sodium: 196mg | Potassium: 309mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2007IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg