4mediumpotatoes, peeled and cubed into bite-size pieces
½cupcanned chopped green chilies, mild to medium heat
1can(12 ounces) green chile enchilada sauce (mild to medium heat)
2cans(14-½ ounces each) creamed corn
½cupcubed fat-free-cheese of your choice
1canfat-free evaporated milk
Salt and pepper to taste
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 or use your immersion blender to give it a thicker consistency.
Taste and add salt and pepper, if desired.
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.Serving size: 1 cup7*SmartPoints (Green plan)6*SmartPoints (Blue plan)5*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Turkey Green Chili Chowder Recipe
Amount Per Serving (1 cup)
Calories 190Calories from Fat 27
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.