Slow Cooker Turkey Green Chili Chowder

Wow! This slow cooker turkey green chili chowder recipe is a real keeper.

It’s creamy, delicious, light and nutritious.

Healthy comfort food in a bowl.

I came across the recipe for it in FIX-IT and FORGET-IT LIGHTLY: Healthy, Low-Fat Recipes for Your Slow Cooker, early last week while looking for a soup to make with leftover turkey other than my standard turkey noodle.

It had been submitted by a woman in Rio Rancho, New Mexico (where they really know their green chile) so I had a feeling it would be a winner.

I made a couple minor changes: using a can of chopped green chiles instead of fresh (since that’s what I had on hand) and adding a can of green chile enchilada sauce to kick up the canned chiles a bit.

Slow Cooker Turkey Green Chili Chowder

This slow cooker turkey green chili chowder reminded me of my mom’s corn chowder, only zippier and heartier, thanks to the addition of green chilies and turkey.

And it makes a big batch – a full 12 cups – which is a lot when you’re a family of two.

We had it for dinner twice which wasn’t a sacrifice since it was so good. I shared a container of it with my mom who also enjoyed it. And there was enough left for a few quick and easy lunches too. I love recipes that allow me to cook once and then eat two, three or more times.

Enjoy!

Turkey Green Chili Chowder
 
Prep time
Cook time
Total time
 
An easy, healthy, and delicious chowder you make in the slow cooker. Cooked chicken can be substituted for the turkey.
Author:
Cuisine: Chowder
Serves: 12
Ingredients
  • 1-1/2 tablespoons butter
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 3 cups chopped cooked turkey
  • 4 cups low sodium chicken broth
  • 4 medium-size potatoes, peeled and cubed into bite-size pieces
  • ½ cup canned chopped green chilies (mild to medium heat)
  • 1 can (12 ounces) green chile enchilada sauce (mild to medium heat)
  • 2 cans (14-1/2 ounces) creamed corn
  • ½ cup cubed fat-free-cheese of your choice
  • 1 can fat-free evaporated milk
  • Salt and pepper to taste
Instructions
  1. First, soften the vegetables in a skillet. Melt the butter in a skillet set over medium heat. Add the celery and onions and cook, stirring often, until they begin to soften, about 5 minutes.
  2. Scrape the celery and onions into your slow cooker (5 to 6 quart-size is best) then add the cooked turkey, broth, potatoes, chilies, enchilada sauce and corn. Give the mixture a stir and then cover and cook on low until the potatoes are soft, 5 to 6 hours.
  3. About 15 minutes before serving, stir in the cheese and milk.
  4. If you want you can mash the soup a few times with a potato masher or use your immersion blender to give it a thicker consistency.
  5. Taste and add salt and pepper, if desired.
Martha's Notes
Nutritional Estimates Per Serving (1 cup): 190 calories, 3 g fat, 25 g carbs, 2 g fiber, 16 g protein and 5 Weight Watchers PointsPlus value.

 

More Weight Watchers Friendly Slow Cooker Soup Recipes

*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

Related Posts Plugin for WordPress, Blogger...

Comments

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: