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Wow! This turkey green chili chowder recipe is a real keeper. It is 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 (affiliate link), 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.
Recipe Notes
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.
This slow cooker turkey green chile chowder reminds 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.
How Many Calories and WW Points in Slow Cooker Turkey Green Chili Chowder?
According to my calculations, each 1-cup serving has about 190 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
If you’ve made this low fat Crock Pot Turkey and Green Chile Chowder, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Turkey Green Chili Chowder Recipe
Equipment
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 potatoes, peeled and cubed into bite-size pieces
- 1/2 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 each) creamed corn
- 1/2 cup cubed fat-free-cheese of your choice
- 1 can fat-free evaporated milk
- Salt and pepper to taste
Instructions
- Ideal slow cooker size: 5- to 6-Quart.
- 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.
- 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, about 5 to 6 hours.
- About 15 minutes before serving, stir in the cheese and milk.
- If you want, you can mash the soup a few times with a potato masher (affiliate link) or use your immersion blender (affiliate link) to give it a thicker consistency.
- Taste and add salt and pepper, if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 5 PointsPlus (Old plan) 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Fix-It and Forget-It Lightly: Healthy, Low-Fat Recipes for Your Slow Cooker (affiliate link) by Phyllis Good
Favorite Slim and Healthy Leftover Turkey Recipes
Very good recipe. Used two cans of enchilada sauce and added some scotch bonnet pepper sauce because I like the heat. Thanks for the creative, healthy recipe!
I posted something similar today! Great minds think alike 🙂