Turkey chili soup is a flavorful combination of white chili and soup. It’s thick, spicy, and satisfying. It’s the perfect comfort food for a chilly winter day, and turkey chili soup is gluten-free.
- 1 tablespoon avocado oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 small onion diced
- 1 clove of garlic diced
- 1/2 pound ground turkey
- 1 jalapeno pepper diced (optional)
- 2 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 cup chicken broth
- 1 teaspoon arrow root
- 2 1/2 cup navy (white) beans
- 1/4 chopped fresh cilantro
- 6 tablespoons of Greek yogurt
- add oil to dutch oven or large pot
- next, add the bell peppers, onion an garlic cook until they begin to soften
- add the turkey and cook until turkey is almost cooked through
- stir in the spices and jalapeno if using and stir
- add the broth and the arrowroot and stir until thickened
- reduce heat to low and let simmer for about 15 minutes
- add the beans and cilantro cook for 10 minutes more
- mix in the lime juice and serve topped with a tablespoon of Greek yogurt, garnished with fresh cilantro.
Variations for turkey chili soup
- Use leftover chicken or turkey in place of ground meat. Add the cooked meat after cooking the veggies and just before adding the seasoning.
- Use ground chicken in place of ground turkey.
- Use less meat and add more beans for a less meaty, budget friendly and fiber-rich version
- Substitute and equal amount of flour for arrowroot to thicken the turkey chili soup
- Freeze any left-over turkey chili soup for up to three months.
Nutrition information is provided by an online calculator, Nutrifox and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.
- Category: Dinner
- Method: Stove-top
- Cuisine: Tex-Mex
Keywords: chili, soup, comfort food