Why You’ll Love This Turkey Chili Soup
- It’s the perfect lighter alternative. You get all the soul-satisfying flavor of traditional chili, but the brothier base makes it feel less dense and more hydrating. It’s a fantastic way to enjoy those classic spices without feeling overly full.
- It’s incredibly versatile and forgiving. Don’t have a red bell pepper? Use a green one. Want more heat? Add an extra jalapeño. This recipe is a wonderful template that you can adapt based on what’s in your fridge or your personal taste preferences.
- It’s a true meal-prep hero. This soup honestly tastes better on the second or even third day. The flavors have more time to meld and deepen, making it the perfect make-ahead lunch or dinner for a busy week.
- It’s packed with protein and fiber. Between the lean ground turkey and the duo of beans, this soup is not only delicious but also keeps you feeling satisfied and energized for hours. It’s a balanced meal all on its own.
Ingredients & Tools
- 1 tbsp olive oil or avocado oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3-4 cloves garlic, minced
- 1 lb lean ground turkey (93/7 works well)
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 4 cups low-sodium chicken broth
- 1-2 tsp kosher salt, to taste
- ½ tsp freshly ground black pepper
- Optional for serving: fresh cilantro, avocado slices, a dollop of Greek yogurt or sour cream, shredded cheese, lime wedges.
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, a sharp knife, and a cutting board.
Don’t stress if your spice cabinet isn’t fully stocked—the chili powder, cumin, and smoked paprika are the real stars here, creating that signature depth. Using low-sodium broth is key, as it lets you control the salt level perfectly.
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Why lean ground turkey? A 93/7 lean-to-fat ratio is ideal here. It provides plenty of protein without making the soup greasy. If you use a higher fat content, you might want to drain any excess fat after browning.
- The importance of “blooming” your spices. This is a chef’s secret! Cooking the spices with the turkey and tomato paste for a minute or two before adding the liquid unlocks their essential oils, resulting in a much richer, more complex flavor base.
- Don’t skip rinsing the beans. Giving your canned beans a quick rinse under cold water removes the starchy, sometimes salty liquid they’re packed in. This helps you control the sodium in your soup and results in a clearer, cleaner-tasting broth.
- Dice your veggies uniformly. Try to cut your onion, bell pepper, and celery into pieces that are roughly the same size. This isn’t just for looks—it ensures they all cook at the same rate, giving you a perfect texture in every spoonful.
How to Make Turkey Chili Soup
Step 1: Start by heating the oil in your large Dutch oven or pot over medium heat. Once the oil shimmers, add the diced onion, bell pepper, and celery. You’ll want to cook these, stirring occasionally, for about 5-7 minutes, until they’ve softened and the onion becomes translucent. This step builds a sweet, aromatic foundation for the entire soup.
Step 2: Add the minced garlic and cook for just one more minute—until it becomes fragrant. You have to be careful here, as garlic can burn quickly and turn bitter. Then, push the vegetables to the side of the pot and add the ground turkey. Break it up with your wooden spoon and cook until it’s no longer pink, which should take about 5-6 minutes.
Step 3: This is the flavor-boosting moment! Clear a little space in the center of the pot and add the tomato paste. Let it cook for 30 seconds, then stir it into the turkey and veggies. Now, sprinkle in all your spices—the chili powder, cumin, smoked paprika, and oregano. Stir everything together so the meat and vegetables are evenly coated. You’ll notice the aroma change dramatically; it will smell warm and toasty. This is the “blooming” we talked about!
Step 4: Pour in the diced tomatoes with their juices, the rinsed kidney and black beans, and the chicken broth. Give everything a good stir, scraping the bottom of the pot to lift any browned, flavorful bits. This is called deglazing, and it’s where a lot of hidden flavor lives!
Step 5: Bring the soup up to a boil, then immediately reduce the heat to low, letting it simmer gently. Partially cover the pot with a lid and let it simmer for at least 20-25 minutes. This simmering time is crucial—it allows the flavors to marry and the broth to reduce slightly, concentrating the taste. Taste it and season with salt and pepper until it’s just right for you.
Step 6: Your soup is ready! Ladle it into bowls and let everyone customize their own with their favorite toppings. A squeeze of fresh lime juice right at the end is honestly a game-changer—it brightens up all the rich, smoky flavors beautifully.
Serving Suggestions
Complementary Dishes
- A simple green salad with a lime vinaigrette — The crisp, acidic salad provides a refreshing contrast to the warm, hearty soup, cleaning the palate between bites.
- Skillet cornbread or crusty bread — You’ll want something to sop up every last drop of that delicious broth. A warm, buttery piece of cornbread is the ultimate companion.
- Quesadillas with Monterey Jack cheese — For a real feast, serve mini quesadillas on the side. They’re fun, cheesy, and perfect for dipping.
Drinks
- A crisp Mexican lager — The light, bubbly beer cuts through the richness of the soup and complements the spices perfectly.
- Sparkling water with a wedge of lime — A non-alcoholic option that still provides that refreshing, bubbly contrast that works so well.
- A bold Zinfandel — If you prefer wine, a fruit-forward Zinfandel can stand up to the smoky and spicy notes in the chili soup.
Something Sweet
- Dark chocolate avocado mousse — The rich, creamy chocolate is a decadent yet light way to finish the meal, and the avocado adds a healthy twist.
- Cinnamon-dusted baked pears — Warm, soft pears with warming spices echo the cozy vibes of the soup without being too heavy.
- A simple scoop of mango sorbet — The cool, fruity sorbet is a palate-cleansing and refreshing end to a savory meal.
Top Mistakes to Avoid
- Mistake: Not browning the turkey properly. If you just stir the turkey into the veggies and let it steam, you’ll miss out on the delicious Maillard reaction—that’s the chemical process that creates deep, savory flavor. Give it space to brown a little!
- Mistake: Adding the spices at the wrong time. If you dump the spices directly into the liquid, their flavor will be muted and one-dimensional. Blooming them in the oil with the turkey is non-negotiable for maximum impact.
- Mistake: Skipping the simmer time. I know it’s tempting to eat it as soon as it boils, but the 20-minute simmer is what transforms this from seasoned water into a cohesive, flavorful soup. Patience is key.
- Mistake: Overseasoning too early. Broths reduce as they simmer, which concentrates salt. Always taste and adjust the salt and pepper at the very end, just before serving, to avoid an overly salty soup.
Expert Tips
- Tip: Make it a day ahead. Seriously, the flavor development overnight is incredible. Just cool it completely and store it in the fridge. Reheat gently on the stove for an even better meal the next day.
- Tip: Use an immersion blender for a thicker texture. If you prefer a heartier, more stew-like consistency, simply use an immersion blender to pulse the soup a few times right in the pot. This will break down some of the beans and veggies, naturally thickening the broth.
- Tip: Freeze individual portions. This soup freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or bags. It’s a lifesaver for a quick, healthy lunch or dinner on a busy day—just thaw and reheat.
- Tip: Amp up the umami. For an even deeper, savorier flavor, add a teaspoon of fish sauce or a splash of Worcestershire sauce when you add the broth. It sounds weird, but it adds a complex saltiness that people will love without being able to pinpoint.
FAQs
Can I make this Turkey Chili Soup in a slow cooker?
Absolutely! It’s very adaptable. Follow steps 1-3 on the stovetop to brown the turkey and bloom the spices—this step is important for depth of flavor. Then, transfer everything to your slow cooker, add the remaining ingredients, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The longer, slower cook will make the turkey incredibly tender.
Can I use ground beef or chicken instead of turkey?
Of course! The recipe works wonderfully with lean ground beef or ground chicken. The cooking method remains exactly the same. If using beef with a higher fat content, just be sure to drain the excess fat after browning it so your soup isn’t greasy.
How can I make this soup spicier?
There are a few easy ways to turn up the heat. You could add a pinch of cayenne pepper or red pepper flakes along with the other spices. For a fresh heat, stir in a diced jalapeño (with seeds for more spice) when you’re cooking the onions and peppers. Serving it with a dash of hot sauce is always a good idea, too.
Is it possible to make this recipe vegetarian?
Yes, it’s an easy swap. Simply omit the ground turkey and use an additional can of beans (like pinto or cannellini) or a cup of quinoa. Use vegetable broth instead of chicken broth. You might want to add a tablespoon of soy sauce or tamari to make up for the savory depth that the turkey usually provides.
How long will leftovers last in the refrigerator?
Stored in an airtight container, your Turkey Chili Soup will keep beautifully in the fridge for 4-5 days. You’ll notice the flavors get even better as they sit. Just give it a good stir when you reheat it, and you may need to add a splash of broth or water if it has thickened up too much.
