Best Short Cut Salsa Verde Turkey Soup Recipes

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CROCK POT TURKEY VERDE



Crock Pot Turkey Verde image

I do love green chilies. I was happy to find this simple recipe for green (verde) chile turkey. This is not too spicy and makes wonderful wrap sandwiches. I also use it for main dish servings with mashed potatoes.

Provided by Lorraine of AZ

Categories     Lunch/Snacks

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 (2 1/2 lb) turkey breast halves, thawed, skin removed
1 (16 ounce) jar mild green chili salsa
4 garlic cloves, minced
1 medium onion, chopped
1 medium potato, chopped
1/2 cup chicken broth
1 teaspoon cumin
6 flour tortillas, warmed (8 inches in diameter)

Steps:

  • Place the turkey breast half in a 3-1/2 quart crockpot.
  • Combine remaining ingredients, stirring, and pour over the turkey.
  • Cover crockpot and cook on LO heat for 8 to 10 hours.
  • To serve: cut the turkey into slices and wrap (with some sauce) in the warmed tortillas.

Nutrition Facts : Calories 449.6, Fat 15.7, SaturatedFat 4.2, Cholesterol 120.5, Sodium 864.7, Carbohydrate 29.5, Fiber 3.4, Sugar 4.3, Protein 45.8

SHORT CUT SALSA VERDE TURKEY SOUP



Short Cut Salsa Verde Turkey Soup image

Let's start with the turkey. It's ground (dark meat has more flavor!). And browned. Throw that in the slow cooker along with some spices, a couple cans of dreamy, creamy cannellini beans, a few cups of chicken stock, jarred salsa verde, a diced onion and a few cloves of minced garlic. She'll bubble, simmer and stew. Then right before you serve, give a loose chop to half a bunch of cilantro and squeeze a whole lime in. That will wake it up!

Provided by Bev Weidner

Categories     main-dish

Time 8h15m

Yield 4 servings

Number Of Ingredients 17

2 teaspoons olive oil
1 pound ground turkey
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon onion powder
Kosher salt and freshly ground black pepper
4 cups chicken stock (less if you'd like it more chili like)
Two 15-ounce cans cannellini beans, drained and rinsed
One 16-ounce jar salsa verde
3 cloves garlic, minced
1 white onion, diced
1 bunch cilantro, roughly chopped
2 limes
3 heaping tablespoons sour cream
Sliced avocado and crumbed queso fresco, for garnish

Steps:

  • Heat the oil in a large skillet over medium heat. Add the turkey to the skillet and sear, undisturbed, about 3 minutes. Flip, then sear, undisturbed again, about 3 minutes. Break up the turkey and continue to cook until browned. Add the cumin, chili powder, coriander, garlic powder, onion powder, 1 teaspoon salt and 1/4 teaspoon pepper, and let it cook 1 minute more.
  • To a slow cooker, add the seasoned turkey, chicken stock, beans, salsa verde, garlic and onions, and stir. Cook on low for 6 to 8 hours, or high for 4 hours. Whatever you have time for!
  • Before serving, add half of the cilantro to the pot, along with the juice of 1 lime.
  • In a small food processor, pulse the sour cream, juice from half a lime and 1/3 cup of the chopped cilantro. (All this is optional!)
  • Garnish with the avocado, queso fresco, sour cream drizzle and the remaining cilantro.

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