Kalyn's Kitchen

Slow Cooker Soup with Turkey, Pinto Beans, Peppers, and Chiles

I love this Slow Cooker Soup with Turkey, Pinto Beans, Peppers, and Chiles, with Green Chile Enchilada Sauce adding some heat!

Pin Slow Cooker Soup with Turkey, Pinto Beans, Peppers, and Chiles!

Spicy Slow Cooker soup with Ground Turkey, Pinto Beans, Red Bell Pepper, and Green Chiles [found on KalynsKitchen.com]

Ever since I made the Layered Mexican Casserole with Chicken and Green Chiles I find myself grabbing a few cans of Hatch Green Chile Enchilada Sauce whenever I’m at the grocery store. There are other good brands of green chile enchilada sauce, but Hatch brand seems perfect to my tastebuds, and when I wanted to spice up this Slow Cooker Soup with Turkey, Pinto Beans, Peppers, and Chiles the Hatch Enchilada Sauce plus a can of diced green chiles gave me just the right amount of heat.

I loved the soup with a little grated cheese sprinkled on top, and for those who’d like even more heat, Green Tabasco Sauce is the perfect thing to add to your soup at the table. And I know some people always want those slow cooker recipes that can cook all day on low, but when you haven’t planned ahead, this is something you can throw together in the afternoon and after a few hours on high, you have a delicious dinner. I cooked my soup for 3 hours on high (and another hour or so wouldn’t hurt), but if you need more time than that, 6-8 hours on low would also work just fine.

(And just in case anyone is wondering, Hatch company hasn’t paid me to mention their Green Chile Enchilada Sauce, I just love it!)

Slow Cooker Soup with Turkey, Pinto Beans, Peppers, and Chiles process shots collage

How to Make Spicy Slow Cooker Soup with Turkey, Pinto Beans, Peppers, and Chiles:

(Scroll down for complete recipe with nutritional information.)

  1. Heat a little oil in frying pan, brown the ground turkey very well; then add turkey to the slow cooker. (Browning adds flavor for slow cooker dishes, so don’t rush this step.)
  2. Add more oil and cook the onions for about 5 minutes, or until they’re pretty well softened; then add the Ancho chile powder, ground cumin, and dried Mexican oregano and cook about a minute more. Add the onion mixture to the slow cooker.
  3. Rinse the pinto beans until no more foam appears, and add to the slow cooker. (This removes the salt and makes the beans a little easier to digest.)
  4. Add the finely chopped red bell pepper, Hatch Green Chile Enchilada Sauce (affiliate link), diced green chiles (affiliate link), and chicken broth or homemade chicken stock. If you need gluten-free, be sure to use a brand of green chile enchilada sauce that’s gluten free.
  5. Cook the soup for 3-4 hours on high (or 6-8 hours on low).
  6. Serve hot, with grated cheese and Green Tabasco Sauce (affiliate link) to add at the table.  

Spicy Slow Cooker soup with Turkey, Pinto Beans, Red Pepper, and Green Chiles [found on KalynsKitchen.com]

More Tasty Slow Cooker Dinners:

Slow Cooker Greek Lentil Soup
Shredded Beef Tacos with Spicy Slaw and Avocado 
Balsamic and Onion Pot Roast
Slow Cooker Red Beans and Rice Soup 

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Slow Cooker Soup with Turkey, Pinto Beans, Peppers, and Chiles

Slow Cooker Soup with Turkey, Pinto Beans, Peppers, and Chiles

Yield 6 servings
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes

Slow Cooker Soup with Turkey, Pinto Beans, Peppers, and Chiles has Green Chile Enchilada Sauce adding some heat and this will warm you up on a cold night!

Ingredients

  • 1 lb. lean ground turkey
  • 2 tsp. + 1 tsp. olive oil
  • 1 medium onion, chopped small
  • 2 tsp. ground Ancho chile (see notes)
  • 1 T ground cumin
  • 1 tsp. dried Mexican oregano (see notes)
  • one 15 oz. can pinto beans, rinsed with cold water and drained
  • 1 large red bell pepper, seeds removed and chopped small
  • one 15 oz. can Hatch Green Chile Enchilada Sauce (see notes)
  • one 4 oz. can diced green chiles
  • 2 cups chicken broth (see notes)
  • grated mozzarella or 4 Cheese Mexican Blend, for serving
  • Green Tabasco Sauce or other hot sauce of your choice, for serving

Instructions

  1. Heat 2 tsp. oil in a large non-stick frying pan and cook the ground turkey until it is well-browned, breaking apart with the turner as it cooks.  (Browning adds a lot of flavor, so don’t rush this step.)
  2. Add browned turkey to the slow cooker.
  3. Then add another teaspoon of oil to pan and cook the chopped onions until they are well softened, about 5 minutes.
  4. Add the ground Ancho chiles, ground cumin, and Mexican oregano and cook about 1 minute more.
  5. Add the onion-spices mixture to the slow cooker.
  6. While the turkey is browning, drain the pinto beans into a colander and rinse well with cold water until no more foam appears; then let beans drain.
  7. Dice the red bell pepper into smallish pieces.
  8. When browned turkey and onion mixture is in the slow cooker, add the pinto beans, chopped red bell pepper, green chile enchilada sauce, and diced green chiles with juice.
  9. Add the chicken stock to the pan you cooked the turkey and onions in, and scrape off any browned bits, then add that to the slow cooker.
  10. Cook on high 3-4 hours, or until the soup is fragrant and bell peppers are softened.  (You can also cook for 6-8 hours on low if you prefer.)
  11. Serve hot, with grated cheese and Green Tabasco Sauce (affiliate link) if desired.

Notes

I used a 3.5 Quart Slow Cooker (affiliate link) for this recipe.

I love ground Ancho chile (affiliate link) but use any ground chile powder if you don’t have Ancho. Regular oregano will work, although Mexican oregano is great with these flavors. I make my own homemade chicken stock but canned chicken broth is fine for this. I love Hatch Green Chile Enchilada Sauce (affiliate link) and it's gluten-free, but use any brand you prefer.

Recipe inspired by Beef and Bean Chile Verde from One Perfect Bite.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 377Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 102mgSodium: 858mgCarbohydrates: 24gFiber: 5gSugar: 8gProtein: 32g

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:
Since this Spicy Slow Cooker Soup with Turkey, Pinto Beans, Peppers, and Chiles has pinto beans, it’s probably too high in carbs for strict low-carb diets, but you could double the turkey and skip the beans for a low-carb version. With lean ground turkey and low-fat cheese, the soup is good for any phase of the South Beach Diet.  (Green chile enchilada sauce does contain a small amount of cornstarch and sugar, but the amount per serving is very small.)

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for Slow Cooker and Pressure Cooker Recipes on my other site!

Pinterest image of Slow Cooker Soup with Turkey, Pinto Beans, Peppers, and Chiles

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    29 Comments on “Slow Cooker Soup with Turkey, Pinto Beans, Peppers, and Chiles”

  1. Hey, Kalyn! Have you ever attempted to make your own enchilada sauce that replicates the Hatch? I love your recipes and usually try to do everything you recommend, but not only is Hatch not sold near me, I see it has sugar, Hydrolized Corn Protein and Corn Syrup Solids in it. I’ve never had Hatch brand, so I don’t know what it tastes like to attempt to replicate on my own so…if you ever had a desire, I would LOVE it if you’d email me (and if there’s already a recipe on your site, please point me in that direction)!! 🙂

    • I have to make an edit as apparently the site I was looking at hadn’t been updated. They have slightly modified the only objectionable ingredients left in it (from the list in my previous comment) is Hydrolized Corn Protein. There’s cane syrup which is still sugar, but…not as had as hfcs. 🙂 would still love to see YOUR version of this so I can make a bunch in the summer and freeze or in the winter with canned chiles. Thanks!! 🙂

      • Hi Kate,
        Thanks for the vote of confidence, but I can tell you that making enchilada sauce from scratch is not remotely on my agenda. There are so many good brands that come in a can, and I would have no idea how to make a sauce like this from scratch. I just recommended Hatch because it’s a brand that I think has good flavor, but I bet you can find one you’ll like that’s available in your area.

  2. This is really good with a couple of ounces of Chorizo (we have a butcher that make a low fat version) added to the turkey.

  3. I've had this pinned for a while now, and finally made this today. WOW! This is definitely going into my regular rotation! I had a couple fresh Anaheim chilis that I roasted and chopped instead of using canned. I left out the cilantro (not a fan) and finished it with a squeeze of lime. And I did the whole thing on the stove in a Dutch oven and let it simmer for about 30 minutes before ladling it out for dinner. I am going to have a hard time not finishing the pot tonight.Thank you for such a fantastic recipe!

  4. I had this tonight it was delicious.