When the air gets crisp, and you want something that envelops you in warmth, this creamy turkey the soup answers the call. We’ve taken classic comfort food and given it a Southwestern twist with fire-roasted chilies that we’re not ashamed to admit we’ve eaten night after night without complaint.
This isn’t your average leftover turkey soup. Each bite packs a big punch of velvety richness, gentle heat and a smoky depth of roasted chilies. It’s the kind of soup that makes you sink into your seat with every bite, grateful for the bowl of comfort in your hands.
Our recipe transforms everyday ingredients into something truly special. If 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 texture to balancing the heat of the chilies, we’ll walk you through every step.
Ingredients for Creamy Southwestern Turkey Soup
- Oil
- Onion, Carrots, Celery
- Cumin
- Granulated garlic
- Chicken broth or turkey broth
- Parsnip
- Fire Roasted Hatch Chillies
- Advanced turkey
- Salt and pepper
- Heavy cream
How to Make Creamy Hatch Chili Turkey Soup
- Stir-fried vegetables: In a Dutch oven, heat the oil over medium-high heat. Add the onion, sauté until soft, the carrots and celery and cook until tender.
- Add the spices and blend: Stir in the cumin and granulated garlic. Enamel the pan with a cup of chicken broth, scraping up any bits from the bottom.
- Boil the soup: Add the remaining stock, parsnips, chilies and turkey, season with salt and pepper. Bring to the boil, then reduce to a simmer for about an hour.
- Finish with the cream: Reduce the heat, stir in the cream and leave to heat gently, avoiding boiling to prevent the cream from curdling.
- Serve: Pour the soup into bowls and serve warm.
Carnivorous recipe tips for girls
- Adjusting Spice Levels: Depending on your preference for heat, adjust the amount of Hatch chiles or use mild Hatch chiles (canned diced green chiles also work to keep the heat really mild).
- Adding cream: Add the cream only after lowering the heat to ensure that it mixes smoothly and without lumps.
- Using leftovers: This recipe is excellent for using up any leftover turkey, making it a post-holiday favorite, just like a classic turkey sandwich. If desired you can add wild rice or noodles to make it even heartier.
How to Serve Creamy Hatch Chili Turkey Soup
Enhance this hearty soup with toppings like sour cream, shredded cheddar cheese, crispy onions, fresh cilantro and lime wedges for added flavor.
How to store and reheat
Once cooled, store leftover soup in a sealed container in the refrigerator for up to 3 days (and we will be shocked if they last this long without being devoured).
To heat: Reheat on the stovetop over low heat, adding a little more stock if the soup has thickened too much as it cools.
More easy recipes with leftover turkey
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Transform leftover turkey into a soul-warming soup with smoked chilies. This creamy bowl combines tender turkey with fire-roasted chilies for a Southwestern twist that will make you forget it started as leftovers.
Prevent the screen from going to sleep
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Preheat oil in a large Dutch oven over medium-high heat.
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Add the onion and sauté for 5-7 minutes until soft.
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Add the carrot and celery and sauté for another 3 minutes.
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Stir in the cumin and granulated garlic.
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Slowly whisk in 1 cup chicken broth, scraping up any browned bits stuck to the bottom of the Dutch oven with a wooden spoon.
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Add the remaining chicken broth, parsnips, chilies and leftover turkey.
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Season with a pinch of salt and pepper.
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Bring to the boil and then reduce the heat to a simmer.
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Let the soup cook for 1 hour.
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Reduce the heat to a simmer and add the cream and heat through.
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Reheat for another 10 minutes and then serve.
Serve with sour cream, shredded cheddar cheese, crispy onions, lime wedges and fresh cilantro as toppings.
Serve: 1serve | Calories: 183kcal | Carbohydrates: 11G | Protein: 10G | Fat: 11G | Saturated fat: 5G | Polyunsaturated fats: 1G | Monounsaturated fats: 4G | Trans fats: 0.03G | Cholesterol: 50mg | Sodium: 196mg | Potassium: 309mg | Fiber: 2G | Sugar: 4G | Vitamin A: 2007UI | Vitamin C: 7mg | Soccer: 36mg | Iron: 1mg
