• 24 Ratings

This turkey soup recipe has some heat! This easy soup recipe has a fresh jalapeno chile pepper, so each bite will have some kick.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large Dutch oven heat oil over medium heat. Add onion and garlic; cook and stir for 2 minutes. Add jalapeño pepper and ginger; cook and stir for 30 seconds more. Add tomatoes, beer, and broth. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

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  • Meanwhile, place peanuts in a coffee grinder or a heavy resealable plastic bag. Process or crush with a rolling pin until finely ground. Stir ground peanuts, turkey, and coconut milk into tomato mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.

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  • Stir in 1/2 cup cilantro, parsley, lime juice, black pepper, and salt. Simmer, uncovered, for 5 minutes more. If desired, garnish each serving with additional cilantro.

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

222 calories; 7 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 1 g monounsaturated fat; 56 mg cholesterol; 244 mg sodium. 360 mg potassium; 10 g carbohydrates; 2 g fiber; 4 g sugar; 25 g protein; 0 g trans fatty acid; 389 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 1 mcg vitamin b12; 20 mg calcium; 1 mg iron;

Reviews

24 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 2