Green Chili Turkey Soup
Well, did you get your fill of Turkey over the Holidays? I’ll bet you did. But I hope you froze any leftovers because today I have a green chili spiced up soup that will make you a hero in your family’s eyes. Let’s get started…
- 1 large onion chopped
- 4-5 medium potatoes ( to save time I microwave them: then peel and cube
- 2 quarts chicken broth
- 3 cups roughly chopped leftover turkey
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- ½ cup quick cooking barley or rice
- ½ cup pasta (any shape you happen to have)
- 2 carrots chopped fine
- 2-3 stalks of celery chopped
- 1 cup frozen corn or 1 can drained
- 1 cup frozen peas or 1 can drained
- ½ tsp powered garlic
- 4-5 chopped green chili or 2 cans if you don’t have fresh frozen
- 1 can chopped tomatoes
- 1 tsp each oregano and basil
- salt and pepper to taste
In a large stockpot, cook onion on low until translucent. Add chicken broth and heat to a simmer. Add soups and slowly whisk until they are completely mixed in the broth.
Add remaining ingredients except for the pasta. Simmer on low at least an hour, but make sure to stir often it scorches easily. The longer you cook it the better the flavor.
Because of the size and shape of the pasta you use, check package for cooking time. Make it the last ingredient, cooking it directly in the soup.
As you can see, this recipe makes a large amount of soup, plenty to feed a large group or to put into containers to freeze. Every time you warm it, the flavor only gets better. Enjoy.
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
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This recipe looks awesome! I wish it were Thanksgiving again, so i had some left over turkey.