Creamy Turkey Green Chile Soup

Creamy Turkey Green Chile Soup is loaded to the brim with chunks of leftover turkey and roasted green chile.

Creamy Turkey Soup

Soup with a richly flavorful creamy broth full of roasted green chile and loaded with chunks of leftover turkey is my kind of comfort food. Just cupping the bowl with two hands and breathing in the heat of the green chile warms me right up.

My husband and boys give this recipe two thumbs up around the table every time I make this. They are lovers of spice and flavor. Take that as a gentle warning that this soup has a bit of heat. You can easily adjust to suit your tastes though.

Start by using a large stock pot. I do suggest using a heavy stockpot if you have it. It helps to distribute the heat nicely when making soups and stew. Plus I like how I can turn my burner on low and it keeps the soup nice and warm.

Over medium heat melt butter, saute onions and garlic. When your onions are soft it is time for my favorite ingredient – the green chile. It is no secret I keep my pantry fully stocked at all times with our favorite 505 Southwestern medium flame roasted Green Chiles.

Add the seasonings and flour. The mixture will become slightly thick, a bit paste-like. Keep stirring so it won’t burn or stick to the stockpot.

Slowly add the chicken broth a few cups at a time. Whisk continuously to ensure you are maintaining a smooth texture and it doesn’t become lumpy. Next, add the chopped turkey. If you don’t happen to have leftover turkey on hand, shredded rotisserie chicken works just fine.

Drop the temperature to low and add your milk. The key to keeping your soup creamy and avoiding it curdling is keeping the temperature low when you add dairy products. Be careful not to let it boil after adding the milk. Just low and slow, barely a hint of a simmer is all you need.

I also like to add my sour cream carefully for this reason. You will want to add it at the very end and temper it like you would when you add eggs to something. Yes, it adds a step and a few minutes, but when your soup is creamy and delicious you won’t regret it.

To do this put the sour cream in a bowl. Ladle the soup broth on top of it and whisk to smoothly combine it. Add a bit more broth and whisk it. Transfer the contents back into the pot. Stir to combine and serve. Don’t continue to simmer after adding the sour cream.

Storing leftovers – cool quickly in a shallow container or in a cold water bath. This will help prevent curdling when you reheat it. When reheating start on low and gently increase the temperature to prevent curdling.

Turkey Green Chile Soup

• butter
• cloves garlic
• onion
• chopped green chile Or roasted hatch chile, peeled and diced small
• kosher salt
• freshly ground black pepper
• granulated garlic or garlic powder
• dried thyme
• dried oregano
• all-purpose flour or brown rice flour
• chicken or turkey stock
• milk
• sour cream
• cooked turkey or chicken chopped small (about 2 lbs)

Green Chile Chicken Soup

1. In a large stock pot or dutch oven, over medium heat, melt the butter. Add the garlic and onion and saute for 6-8 minutes until the onions are tender and the mixture is fragrant. Add the green chile.
2. Sprinkle with salt, pepper, garlic powder, thyme, oregano, and flour. Stir to combine. Slowly stir in the chicken stock. Bring to a low simmer and then slowly add the milk, while stirring constantly. Add the turkey to the pot. Cook for 15-20 minutes, being careful not to let the soup boil.
3. Place the sour cream in a medium-size bowl and then carefully ladle about a cup of warm broth into it. Whisk smooth. Ladle more broth into the bowl a couple more times, whisking it smooth each time.
4. Transfer the sour cream mixture to the pot, stirring or lightly whisking the broth to combine. Serve warm.

Best Recipes for Leftover Turkey

As crazy as it sounds when it comes to turkey I am neutral. Now the turkey leftovers? So many tasty options! Count me in.

My family looks forward to this soup every bit as much as we look forward to the big turkey with all the sides. Chunks of turkey, carrots, celery, and thick egg noodles come together in this Creamy Turkey Soup to create a perfect after-Thanksgiving meal.

Leftover turkey really is the best. Tender chunks of savory turkey and aromatic vegetables are baked together inside of a flaky pie crust. My whole family gives this Leftover Turkey Pot Pie two big thumbs up!

Crisp vegetables, plenty of roasted turkey, black beans, pine nuts, cheese, and crunchy tortilla chips are tossed with a spicy ranch dressing in this very flavorful and easy-to-make chopped salad when it is time to lighten up that turkey.

Creamy Turkey Green Chile Soup

5 from 1 vote

Creamy Turkey Green Chile Soup is loaded to the brim with chunks of leftover turkey and roasted green chile.

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Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 10 -12 servings

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Ingredients 

• ▢ 2 tablespoons butter
• ▢ 3 cloves garlic minced
• ▢ 1 medium onion chopped
• ▢ 3 cups chopped green chile Or roasted hatch chile, peeled and diced small (frozen may be substituted if fresh is unavailable)
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ ½ teaspoon granulated garlic or garlic powder
• ▢ ¼ teaspoon dried thyme
• ▢ ¼ teaspoon dried oregano
• ▢ ½ cup all-purpose flour or brown rice flour
• ▢ 3 cups chicken or turkey stock
• ▢ 3 cups milk
• ▢ 1½ cups sour cream
• ▢ 4 cups cooked turkey chopped small (about 2 lbs)

Instructions

• In a large stock pot or dutch oven, over medium heat, melt the butter. Add the garlic and onion and saute for 6-8 minutes until the onions are tender and the mixture is fragrant. Add the green chile.
• Sprinkle with salt, pepper, garlic powder, thyme, oregano, and flour. Stir to combine. Slowly stir in the chicken stock. Bring to a low simmer and then slowly add the milk, while stirring constantly. Add the turkey to the pot. Cook for 15-20 minutes, being careful not to let the soup boil.
• Place the sour cream in a medium size bowl and then carefully ladle about a cup of warm broth into it. Whisk smooth. Ladle more broth into the bowl a couple more times, whisking it smooth each time.
• Transfer the sour cream mixture to the pot, stirring or lightly whisking the broth to combine. Serve warm.

Notes

Chicken may be (and often is) substituted for the turkey in this recipe.

Nutrition

Calories: 252kcal · Carbohydrates: 16g · Protein: 15g · Fat: 15g · Saturated Fat: 7g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 0.1g · Cholesterol: 66mg · Sodium: 603mg · Potassium: 396mg · Fiber: 1g · Sugar: 6g · Vitamin A: 483IU · Vitamin C: 16mg · Calcium: 154mg · Iron: 1mg

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{originally published 11/17/12 – recipe notes and photos updated 10/17/22}