Short Cut Salsa Verde Turkey Soup

But it’s in the slow cooker! So it’s like, short cut but long time. Never mind.

Short Cut Salsa Verde Turkey Soup / Bev Cooks

I’m all but completely flipping out over this soup. I’ve made it twice in the last month and I pretty much want to replace the inside of my mouth with it.

A) It’s short cut! Meaning – instead of making the salsa verde, I bought it. Don’t get mad. It’s the holidays, MAN. Short cuts = the only way.

B) It’s slow cooker! But you can totally make it in a pot if you want. I just like the idea of slapping it together in the morning and letting your house be swallowed up in the magic of Mexican scents for hours and hours. And hours.

And hours.

Short Cut Salsa Verde Turkey Soup / Bev Cooks

But. We all know a soup is only as good as its broth and its garnishes. So let’s have a LITTLE CHITTER, SHALL WE. (<–not so sure about the word chitter just now.)

Actually, I change my mind. Let’s start with the turkey. It’s ground. (dark meat has more flavor!) And browned. (you’ll do this before the slow cooker part.) And you’ll season it with a lil’ mix of salt, pepper, cumin, ground coriander, chili powder, onion and garlic powder. Throw that in the slow cooker, along with a couple cans of dreamy, creamy cannellini beans, a few cups of chicken stock, that jarred salsa verde (wait, are you kissing that jar?), a diced onion, and a few cloves of minced garlic. She’ll bubble, simmer and stew for as loooong as you want. Low for 6 to 8 hours? High for 4? Your call, pigeon.

Short Cut Salsa Verde Turkey Soup / Bev Cooks

Now we can talk about the magic. Right before you serve, give a loose chop to half a bunch of cilantro and throw that in. Squeeze a whole lime in. That will wake it up, and smooch all the complexity that’s been building all day. Oh! Let’s start a band called Smooching Complexity. We suck.

Short Cut Salsa Verde Turkey Soup / Bev Cooks

The garnishes are where it’s AT. (two turntables and a microphone sold separately.)

I didn’t include this in the ingredient photo above, because I’m a raging dingbat, but! Do this: a few tablespoons of sour cream + a few squirts of lime + a little bit of cilantro leaves. It makes this glorious, bright creamy drizzle that sort of melts into the soup and YOU WILL FALL OVER.

Scallions, more cilantro, creamy avocado, and crumbled queso fresco. (which I also forgot to photograph because holiday brain.) Do it all. Even more lime juice if you want. Lime juice = life happiness. You know this.

Short Cut Salsa Verde Turkey Soup / Bev Cooks

Dinner tomorrow? DUH.

Short Cut Salsa Verde Turkey Soup
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Ingredients

  • 1 pound ground turkey
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp coarse salt (more to taste)
  • 1/4 tsp freshly ground pepper
  • 1 (1 pound) jar salsa verde
  • 1 white onion, diced
  • 3 garlic cloves, minced
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 4 cups chicken stock (less if you’d like it more chili like)
  • 1 bunch cilantro, chopped
  • 1-2 limes
  • Diced scallions
  • Crumbed queso fresco
  • 3 Tbs. sour cream
  • Cubed or sliced avocado

Instructions

  1. In a large skillet, brown the ground turkey. Season it with the cumin, chili powder, coriander, garlic powder, onion powder, the salt and pepper, and let it brown a minute more.
  2. To a slow cooker, add the seasoned turkey, salsa verde, diced onion, minced garlic, cannellini beans, and chicken stock. Let it cook on low for 6-8 hours, or on high for 4. Whatever you have time for!
  3. Before serving, add half the bunch of chopped cilantro to the pot, along with the juice of a lime.
  4. In a small food processor, pulse the sour cream, juice from half a lime and a little bit of chopped cilantro. (All this is optional!)
  5. Garnish with scallions, avocado, more cilantro, crumbed queso fresco and the sour cream drizzle. HEAVEN I TELL YOU.
  6. Serves 4.
7.6.4
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http://bevcooks.com/2017/12/short-cut-salsa-verde-turkey-soup/

Short Cut Salsa Verde Turkey Soup / Bev Cooks

And I want 18 more bowls.

 

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7 Responses to Short Cut Salsa Verde Turkey Soup

  1. Christine December 5, 2017 at 10:23 am #
    Your directions say cook on high for 6-8 hours or low for 4 hours...shoukd that be other way around? Low for longer, high for shorter? Thanks!
    • Bev Weidner December 5, 2017 at 10:31 am #
      Bahahahha! You're totally right. My brain likes to reverse things at 5am. :) Updated!
  2. Patrick Andrew Adams December 6, 2017 at 12:25 pm #
    I am so making this right now :D
  3. Kylie December 6, 2017 at 10:18 pm #
    Omg yum! Made this with a few tweaks so I could use what I had at home -- delicious, and helped me out of my cooking rut!! I subbed the turkey for ground beef, swapped queso fresco for feta, and used black beans instead of cannellini beans... So maybe I changed a lot but it still turned out amazing, ha! Will definitely make it again!
  4. Robin December 8, 2017 at 7:37 pm #
    I'm going to be straight with you. You're my new cooking diva. I made this the other night along with the rustic cheese bread, and now my family believes that I am a maestro. A MAESTRO. I never make bread, but the rustic cheese bread was soooo easy, even I couldn't screw it up. I can't wait to show off at Christmas when my sister and her family come to visit. I'm making the soup and the bread again and they will think I slaved in the kitchen.
  5. Diana December 9, 2017 at 8:28 pm #
    Turned out great! My only adaption was using my instant pot (22 minutes on high pressure, after browning the turkey using the sauté function) . Everything else as instructed including the sour cream, cilantro lime drizzle. Yum!
  6. Cathy December 10, 2017 at 9:27 pm #
    We made this the other day for dinner and it was amazing. It's one of the easiest and most delicious things we've ever made. Barely changed a thing except used 2 cups chicken broth and 1 cup water for thicker consistency and didn't feel like opening another container of broth :) Thanks!

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