• 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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Credit: Jason Donnelly

Recipe Summary

prep:
15 mins
cook:
30 mins
Servings:
6
Yield:
1 1/3 cups each
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Ingredients

Ingredient Checklist

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

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