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Spicy Slow Cooker Soup with Turkey, Pinto Beans, Red Pepper, and Green Chiles

Spicy Slow Cooker Soup with Turkey, Pinto Beans, Red Pepper, and Green Chiles
  • Meal

    Main Dish

  • Cusine


1 lb. lean ground turkey

2 tsp. + 1 tsp. olive oil

1 medium onion, chopped small

2 tsp. ground Ancho chile 

1 T ground cumin

1 tsp. dried Mexican oregano

1 can pinto beans, rinsed with cold water and drained

1 large red bell pepper, seeds removed and chopped small

1 can

1 can

2 cups chicken stock, homemade chicken stock preferably 

grated low-fat mozzarella or 4 Cheese Mexican Blend, for serving

Green Tabasco Sauce or other hot sauce of your choice, for serving


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 (affiliate link) if desired.