Winter is the season of soup, and in thinking about what bowl of soupy goodness I could make this week, I remembered one fantastic Green Chile Turkey soup we had years ago in Albuquerque, New Mexico. Here’s my attempt to recreate it as best I could. I added pancetta to this recipe to give it more flavor, which a normal turkey or chicken soup can often lack; I think it really works well with the green chile!
Ingredients:
- 2 cups roasted turkey
- 1/4 cup pancetta
- 4 cloves of garlic
- 3 tbsp olive oil
- 3 tbsp butter
- 1/2 onion
- Salt & Pepper to taste
- Two 4 oz. cans of green chile
- 4-5 small baked baby potatoes (feel free to substitute beans, mini pasta or your favorite soupy starch)
- 4 cups chicken stock – (We actually love Better Than Bouillon)
- Diced tomatoes (about a cup)
- Diced sweet peppers (3 small ones of different colors)
- Frozen veggies of your choosing (1/2 cup) (corn, carrots, celery, all good choices)
Directions:
- Add olive oil and butter to a pot on medium heat
- Add diced onion and cook until translucent (about 5 minutes)
- Add garlic and pancetta and cook about 2 minutes (until fragrant)
- Chop turkey into bite size pieces and add to the pot, cooking for 5 minutes to brown up the the turkey a bit
- Add green chile and diced tomatoes, cooking for 5 minutes
- Add chicken stock and bring to a boil, reducing to simmer immediately after boiling
- Add diced potato and frozen veggies, simmer another 10 minutes
- Top with fresh herbs or some extra green chile
- Enjoy!
Yum! Looks scrumptious.
Thank you! 🙂