Kalyn's Kitchen

Green Chile Turkey Enchilada Soup

Green Chile Turkey Enchilada Soup is an Instant Pot version of a favorite slow cooker soup, with a lower-carb option if you don’t want beans.

Pin Green Chile Turkey Enchilada Soup to make it later!

Green Chile Turkey Enchilada Soup finished soup in bowl with cheese.

You may have noticed there’s been quite a few recipes using ground turkey the last few months, and it’s because I’ve gotten infatuated with the wonderful ground turkey from Costco that comes in 1.5 pound packages. This Green Chile Turkey Enchilada Soup is a new Instant Pot recipe using that lovely Costco ground turkey. And the soup also uses slightly spicy Green Chile Enchilada Sauce, which is how it got the name!

This soup was adapted from Slow Cooker Soup with Turkey, Pinto Beans, Peppers, and Chiles, but when I adapted it for the Instant Pot I made quite a few changes and also experimented with a version without beans, so I decided this needed to be a new recipe. Just use that link if you prefer the slow cooker or just want to take a peek at the slow cooker version. Either way you make it, please try the soup with a generous amount of grated cheese on top! I recommend Monterey Jack, but grated Mozzarella would also be delicious!

How Can You Make a Lower-Carb Version of this Soup?

This soup has a lot of low-carb ingredients like ground turkey, chicken stock, peppers, and green chiles. The Hatch Green Chile Enchilada Sauce (affiliate link) adds 3.5 carbs per serving, but if you’re watching carbs you might not want to use black beans. The soup with black beans and one cup of cauliflower rice comes out to 13 net carbs. If you switch the beans for another cup of cauliflower rice it is 9.5 net carbs. Both versions are delicious!

Green Chile Turkey Enchilada Soup process shots collage

How to Make Green Chile Turkey Enchilada Soup:

(Scroll down for complete recipe with nutritional information.)

  1. Turn the Instant Pot to SAUTE, HIGH heat, add olive oil, and brown the ground turkey. 
  2. Chop up an onion and a large red bell pepper.
  3. When the turkey is  browned, add the onion, bell pepper, ground Ancho chile (affiliate link), ground cumin (affiliate link), and Mexican Oregano (affiliate link) or regular oregano.
  4. Stir the vegetables and spices into the browned turkey and cook about 5 minutes more.
  5. While that cooks, drain beans into a colander and rinse well. (If you don’t want so many carbs, replace the beans with one more cup cauliflower rice.)
  6. Add the cauliflower rice, drained beans (or one more cup cauliflower rice), diced green chiles, chicken broth, and Green Chile Enchilada Sauce. 
  7. Stir ingredients together, then set Instant Pot to MANUAL, HIGH, 10 MINUTES. 
  8. When the time is up, let it NATURAL RELEASE for at least 10 minutes.
  9. Serve hot, with grated Monterey Jack or Mozzarella Cheese to add at the table.

Green Chile Turkey Enchilada Soup thumbnail image of finished soup with cheese

More Tasty Recipes with Green Chile Enchilada Sauce:

Green Chile and Chicken Mock Enchilada Casserole
Green Chile Chicken Tacos
Low-Carb Green Chile Chicken Enchilada Casserole
Layered Mexican Casserole with Chicken, Chiles, Pinto Beans, and Cheese
Instant Pot Green Chile Pork Enchiladas

Green Chile Turkey Enchilada Soup finished soup in bowl with cheese.

Green Chile Turkey Enchilada Soup

Yield 8 servings
Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 25 minutes
Total Time 55 minutes

Use the Instant Pot to make this tasty Green Chile Turkey Enchilada Soup, and there's a lower-carb option if you don't want to use beans.

Ingredients

  • 1 1/2 lbs. lean ground turkey
  • 1 T olive oil
  • 1 medium onion, chopped small
  • 1 large red bell pepper, seeds removed and chopped small
  • 2 tsp. ground Ancho Chile Peppper
  • 1 T ground Cumin
  • 2 tsp. Mexican Oregano (see notes)
  • one 15 oz. can Black Beans, rinsed and drained (see notes)
  • one 15 oz. can Hatch Green Chile Enchilada Sauce (see notes)
  • one 4 oz. can diced green chiles
  • two 14.5 oz. cans chicken broth
  • 1 cup frozen cauliflower rice (see notes)
  • grated Monterey Jack or Mozzarella for serving (optional)
  • Green Tabasco Sauce for serving (optional)

Instructions

  1. Turn the Instant Pot to SAUTE, HIGH heat, add one tablespoon olive oil, and brown the ground turkey well.
  2. While the turkey browns, dice up an onion and a large red bell pepper.
  3. When the turkey is nicely browned, add the chopped onion, chopped bell pepper, ground Ancho chile (affiliate link), ground cumin (affiliate link), and Mexican Oregano (affiliate link) or regular oregano.
  4. Stir the vegetables and spices into the browned turkey and cook about 5 minutes more.
  5. While that cooks, drain the beans into a colander and rinse well. (If you don't want so many carbs, replace the beans with one more cup cauliflower rice.)
  6. Add the cauliflower rice, drained beans (or one more cup cauliflower rice for lower-carb option), diced green chiles, chicken broth, and Green Chile Enchilada Sauce.
  7. Stir ingredients together, then set Instant Pot to MANUAL, HIGH, 10 MINUTES.
  8. When the time is up, let it NATURAL RELEASE for at least 10 minutes.
  9. Serve hot, with grated Monterey Jack or Mozzarella Cheese to add at the table.
  10. This is also great with Green Tabasco Sauce if you want a bit more heat.

Notes

I love Mexican Oregano (affiliate link) for dishes like this, but just use regular oregano if you don't have it. Use any type of beans you prefer, or if you don't want the carbs from the beans, just use two cups frozen cauliflower rice instead of one cup. I love Hatch Green Chile Enchilada Sauce (affiliate link) and it's gluten-free and relatively low in carbs, but use any Green Chile Enchilada Sauce you prefer. Be sure to get MILD enchilada sauce if you don't like too much spiciness.

Nutritional information is calculated from the version using black beans and does not include optional grated cheese. If you replace the beans with another cup of cauliflower rice, that will lower the net carbs to 9.5 net carbs per serving.

Recipe adapted from Slow Cooker Soup with Turkey, Pinto Beans, Peppers, and Chiles.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 318Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 96mgSodium: 654mgCarbohydrates: 19gFiber: 6gSugar: 6gProtein: 30g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low- Glycemic Diet / South Beach Diet Suggestions:
This is a great recipe for the original South Beach Diet, whether or not you add the beans. The lower-carb version without beans would be good for low-carb diet plans.

Find More Recipes Like This One:
Use Soups to find more recipes like this one. Use the Recipes by Diet Type index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest or Punchfork to see all the good recipes I’m sharing.

Green Chile Turkey Enchilada Soup Pinterest Image

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