Creamy Turkey Green Chile Soup


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Creamy Turkey Green Chile Soup recipe by Barefeet In The Kitchen

Soup with a richly flavorful creamy broth full of roasted green chile and loaded to the brim with chunks of leftover turkey is my kind of comfort food.

I cook a few turkeys throughout the year and I’ve been saving my favorite recipes to share during the holidays when we are all looking for ways to use up the abundance of leftovers. With his mouth full, my husband grinned and gave this soup two thumbs up. I loved it just as much!

Creamy Turkey Green Chile Soup recipe by Barefeet In The Kitchen


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Creamy Turkey Green Chile Soup

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Servings: 10 -12 servings


  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 medium onion chopped
  • 3 cups hatch green chile roasted, peeled and diced small (frozen may be substituted if fresh is unavailable)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon granulated garlic or garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/2 cup all-purpose flour I used brown rice flour
  • 3 cups milk
  • 3 cups turkey stock
  • 1 1/2 cups sour cream
  • 4 cups cooked turkey chopped small (about 2 lbs)


  • In a large stock pot or dutch oven, over medium heat, melt the butter. Add the green chile, garlic and onion and saute for 6-8 minutes until the onions are tender and the mixture is fragrant. Sprinkle with spices and flour and stir to combine. Continue cooking for another minute or two and brown the flour slightly.
  • Slowly add the milk, while stirring constantly. Add sour cream and continue stirring. Slowly add the turkey stock and stir to combine. Bring to a low simmer and add the turkey to the pot. Cook for 15-20 minutes, being careful not to let the soup boil. Serve immediately or transfer the soup to a crock-pot set on WARM, not low or high. The soup will stay perfect this way until you are ready to eat. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      Hatch chiles are green chiles grown in the Hatch Valley of NM. I grew up eating Hatch green chile and it is truly the greatest of all chile. (Yeah, I'm not biased about that or anything.) They can range in flavor from very very mild chiles with mostly flavor and almost no heat to the extremely hot varieties that are much spicier than jalapenos.

      Most growers label the chile very accurately and you can choose the heat you desire. In your area, you should be able to find it being roasted near you when it is in season. (late August – Mid September most years) I have 25 lbs roasted and waiting in my freezer right now. Luckily, you can usually find in your freezer section as well. Bueno Chile products are all grown, roasted and packaged in NM and the quality is the best I have found. I hope that helps!

  1. Velva says

    Recipes just like this one are going to really come in handy in a few days. Thanks for sharing it.

    Happy Thanksgiving to you and your family.