Recipe courtesy of Bev Weidner

Short Cut Salsa Verde Turkey Soup

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Let's start with the turkey. It's ground (dark meat has more flavor!). And browned. Throw that in the slow cooker along with some spices, a couple cans of dreamy, creamy cannellini beans, a few cups of chicken stock, jarred salsa verde, a diced onion and a few cloves of minced garlic. She'll bubble, simmer and stew. Then right before you serve, give a loose chop to half a bunch of cilantro and squeeze a whole lime in. That will wake it up!
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  • Level: Easy
  • Total: 8 hr 15 min
  • Active: 25 min
  • Yield: 4 servings
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  1. Heat the oil in a large skillet over medium heat. Add the turkey to the skillet and sear, undisturbed, about 3 minutes. Flip, then sear, undisturbed again, about 3 minutes. Break up the turkey and continue to cook until browned. Add the cumin, chili powder, coriander, garlic powder, onion powder, 1 teaspoon salt and 1/4 teaspoon pepper, and let it cook 1 minute more.
  2. To a slow cooker, add the seasoned turkey, chicken stock, beans, salsa verde, garlic and onions, and stir. Cook on low for 6 to 8 hours, or high for 4 hours. Whatever you have time for!
  3. Before serving, add half of the cilantro to the pot, along with the juice of 1 lime.
  4. In a small food processor, pulse the sour cream, juice from half a lime and 1/3 cup of the chopped cilantro. (All this is optional!)
  5. Garnish with the avocado, queso fresco, sour cream drizzle and the remaining cilantro. 

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