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Low Carb Albuquerque Turkey White Chili


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Rate this recipe 4.2/5 (13 Votes)


  • 1 lb ground turkey
  • 1 qt turkey broth (may substitute chicken)
  • 1 tsp cumin seed (comino)
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 zucchini
  • 1 tbsp mild oil
  • 4 oz diced green chili peppers
  • 1 tbsp lime juice
  • 1 tsp minced garlic
  • 1 tsp green chili powder (optional)
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 3 oz cream cheese
  • 1/2 cup half and half


Servings 6
Preparation time 15mins
Cooking time 60mins
Adapted from


Step 1

Place turkey into a soup pot or Dutch oven.Cover with broth and add comino seeds. Cover and simmer for 30 minutes. While that is cooking, dice the onion, peppers and zucchini. Heat oil in a large skillet. Saute the vegetables until onions are transparent. Remove from heat.

When simmering time is up, use a potato masher to break turkey into crumbles. (if you started with frozen turkey, the very center may still be uncooked. Don't worry, it will finish cooking in the remaining simmering time.) Add the sauteed vegetables, chilies, lime juice, garlic, chili powder and salt. Simmer for 15 minutes more. Cut the cream cheese into cubes and add it to the soup pot. Let the soup stand, covered but without heat, for 5 minutes. Stir the melted cream cheese into the soup. Stir in the half and half. Adjust salt to taste.

Serves 6 -- 263 calories 17 g fat 21 g protein 6.6 carbs


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