|A spicy slow cooker soup, with Hatch Green Chile Enchilada Sauce adding some heat.|
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 ground turkey and pinto bean slow cooker soup 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.
Heat oil in large 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.)
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.
(Makes about 4-6 servings but could be doubled for a larger slow cooker; recipe inspired by Beef and Bean Chile Verde from One Perfect Bite.)
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 (I like Hatch brand, but there are a few good ones)
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, preferably homemade chicken stock (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
I used a Crock-Pot 3.5 Quart Slow Cooker for this recipe.
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.) Add browned turkey to the slow cooker, then add another teaspoon of oil to pan and saute the chopped onions until they are well softened, about 5 minutes. Add the ground Ancho chiles, ground cumin, and Mexican oregano and cook about 1 minute more. Add the onion-spices mixture to the slow cooker.
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. Dice the red bell pepper into smallish pieces. 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. 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.
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.) Serve hot, with grated cheese and Green Tabasco Sauce if desired.
South Beach Suggestions:
With lean ground turkey and low-fat cheese, I would eat this soup for any phase of the South Beach Diet or any kind of low-glycemic eating plan. (Green chile enchilada sauce does contain a small amount of cornstarch and sugar, but the amount per serving is very small.)
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Spicy Slow Cooker Dishes with Green Chiles:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Slow Cooker Green Chile Chicken from The Perfect Pantry
Spicy Slow Cooker Rice with Green Chiles, Green Onions, and Cheese from Kalyn's Kitchen
Crockpot Chicken, Rice, and Green Chile Casserole from Eat Live Run
Slow Cooker Shredded Beef Tacos with Spicy Slaw and Avocado from Kalyn's Kitchen
Four-Pepper Slow Cooker Chile Verde from Everyday Southwest
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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