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Spicy Slow Cooker Soup with Turkey, Pinto Beans, Red Pepper, and Green Chiles

I love this Spicy Slow Cooker Soup with Turkey, Pinto Beans, Red Pepper, and Green Chiles, with Green Chile Enchilada Sauce adding some heat, and this delicious soup is gluten-free, low-glycemic, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Click to pin Spicy Slow Cooker Soup with Turkey, Pinto Beans, Red Pepper, and Green 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 Spicy Slow Cooker Soup with Ground Turkey, Pinto Beans, Red Bell Pepper, and Green 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.

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 was inspired to make a soup with green chile sauce by the Beef and Bean Chile Verde I saw at One Perfect Bite, but my version turned out to be pretty different from Mary’s.  I cooked my soup for 3 hours on high, but if you need more time than that out of the house, I’m guessing 6 or 7 hours on low would also work just fine.(And just in case you were wondering, Hatch company hasn’t paid me to mention their green chile sauce, I just love it!)

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

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.) Add more oil and saute 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 saute about a minute more. Add the onion mixture to the slow cooker. 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.)

Add the finely chopped red bell pepper, green chile enchilada sauce, diced green chiles (with juice), and chicken stock, preferably homemade chicken stock.  If you need gluten-free, be sure to use a brand of green chile enchilada sauce that’s gluten free like La Victoria.) Cook the soup for 3 hours on high and serve hot, with grated cheese and Green Tabasco Sauce to add at the table.  (I’m pretty sure you could also cook for 6-7 hours on low, but I haven’t tried it that way.

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

More Tasty Slow Cooker Dinners:

Soup or Stew Index Page ~ Slow Cooker or Pressure Cooker
Slow Cooker Shredded Beef Tacos with Spicy Slaw and Avocado from Kalyn’s Kitchen
Slow Cooker Green Chile Chicken from The Perfect Pantry
Four-Pepper Slow Cooker Chile Verde from Everyday Southwest

Weekend Food Prep:

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

Spicy Slow Cooker Soup with Turkey, Pinto Beans, Red Pepper, and Green Chiles

This Spicy Slow Cooker Soup with Turkey, Pinto Beans, Red Pepper, and Green Chiles, with Green Chile Enchilada Sauce adding some heat will warm you up on a cool night!


  • 1 lb. lean ground turkey (for South Beach diet, use ground turkey with less than 10% fat)
  • 2 tsp. + 1 tsp. olive oil
  • 1 medium onion, chopped small
  • 2 tsp. ground Ancho chile (or use any ground chile powder if you don’t have Ancho)
  • 1 T ground cumin
  • 1 tsp. dried Mexican oregano (or regular oregano will work, although Mexican oregano is great with these flavors)
  • 1 can (15 oz.) pinto beans, rinsed with cold water and drained
  • 1 large red bell pepper, seeds removed and chopped small
  • 1 can (15 oz.) green chile enchilada sauce (If you need gluten-free be sure to use a brand that’s gluten-free like La Victoria.)
  • 1 can (3.5 oz.) diced green chiles with juice (Anaheim chiles, not Jalapenos, unless you really want it to be hot)
  • 2 cups chicken stock, homemade chicken stock preferably (or 2 cans chicken broth and enough water to make 2 cups)
  • grated low-fat mozzarella or 4 Cheese Mexican Blend, for serving
  • Green Tabasco Sauce or other hot sauce of your choice, for serving


  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 saute 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 about 3 hours, or until the soup is fragrant and bell peppers are softened.  (You can probably cook for 6-7 hours on low, but I have not tried it that way.)
  11. Serve hot, with grated cheese and Green Tabasco Sauce if desired.


I used a Crock-Pot 3.5 Quart Slow Cooker for this recipe.

I get the ground Ancho chile here.  I make my own homemade chicken stock.

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

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Since this Spicy Slow Cooker Soup with Turkey, Pinto Beans, Red Pepper, and Green 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, I would eat this soup for low-glycemic diets or 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 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 more Slow Cooker / Pressure Cooker Recipes on my other site!

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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

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29 comments on “Spicy Slow Cooker Soup with Turkey, Pinto Beans, Red Pepper, and Green 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.

  5. John, so glad you guys enjoyed it!

  6. Pinned this recipe quite some time ago and with the weather turning, I finally made some this weekend. I used Boca crumbles instead of ground turkey and left out the cheese (making it nearly vegan). It was delish! My wife and I both enjoyed it. Its definitely a keeper and I'll be making it again! Thanks for the inspiration!

  7. Healthy & Fun Gal, thank you! So sweet of you to say that.

  8. I love this blog – Thanks Kalyn for helping us become more healthier and happier! Making this one today! 🙂

  9. So happy to hear you enjoyed it so much!

  10. This was sooooo good!! I added in 2 cups of cooked quinoa too but otherwise made it just as written. Definitely will make it again!

  11. Glad you enjoyed the soup. I don't provide nutritional information but there is a link after the recipe for a site you can use.

  12. This recipe was great! I've been in phase one of the south beach diet for a week and have dropped 12 lbs. today my fiancée stayed home sick and my original plan was to make steak and south beach mash. But being he was sick I wanted to accommodate him. This was an awesome choice!! I will definitely be trying some more of your phase one recipes. The only question that I have is how to log it? I keep a log on a fitness planner and there are no values listed here. Do you have some? Thanks again for a great soup for my sweetie.

  13. Hi Merritt, hope you guys are doing well. Glad you like the soup. To cook on the stove I would use a little more chicken stock (at least one cup more) and cook on low for about one hour after all the ingredients are combined. Depending on how much liquid evaporates, you might even need to add a little more stock. I'd love to hear how it turns out on the stove!

  14. Hi Kalyn. This looks great (as always)! So, if I want to do it on the stove top, would I still cook it on low for three hours?


  15. Linda, so glad you enjoyed it!

  16. Kalyn I made this soup for dinner tonight and it is delicious!! I only changed 2 things- I used chicken instead of turkey and I did it on the stovetop. Absolutely wonderful and full of flavor! This is a keeper for me Thank you

  17. Teresa, so glad you enjoyed it!

  18. Being on the SouthBeach Diet, I've missed many of my favorite Mexican foods. This was a delicious Mexican-fare-satisfying SB friendly meal. The spicieness really cleared the sinuses…in a good way! Teresa in Texas

  19. Kalyn, your soup sounds wonderful and it has made it to my must-try list. Can't wait. Thanks so much for the mention. Have a wonderful day.Blessings…Mary

  20. You had me at spicy! Yum, this sounds so warming and good!

  21. This soup sounds like it is super big on flavor! Love that.

  22. Thanks Lydia! And fun to hear you made a similar soup. I can send you some of the Hatch sauce if you can't get it there.

    Karen, what a bargain. So glad you like the soup!

  23. My husband went to the turkey factory in central Utah yesterday and bought a bunch of ground turkey for $1.50 a pound! This is on my list of things to make with it!!! Sounds great. Thanks for the idea.

  24. I love everything about this recipe! A friend from New Mexico sent me a few cans of the Hatch enchilada sauce, and the first thing I did with it was to make a big batch of turkey and bean soup. Great (soup loving) minds think alike.

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