Oooooooh, baby.

I’m a sucker for hearty soups this time of year, and if you’ve been around my blog for any length of time, you know how I feel about spicy food.

So for me, it’s only natural to combine the two.

{As a side note, you can make this soup as spicy or not-spicy as you’d like.  Not a fan of heat?  Just omit the seeds from the jalepenos!}

Had I had any leftover Thanksgiving turkey to use in this soup, I would have.  But I didn’t.  So I used ground turkey instead.

And it was pretty much awesome.

You could certainly use ground beef, ground chicken, soy crumbles…whatever floats your boat.  Just promise me you’ll add in the cream cheese at the end.

Because holy bowl of wonderfulness, this stuff was

Even better?  This comes together in a flash – I’m talking under an hour – so it’s perfect for a quick and easy weeknight meal. Score!

Jalepeno Popper Turkey Chili
  • 2 tablespoons olive oil
  • 1 medium red onion, finely chopped
  • 2 jalepeno peppers, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 2 tablespoons taco seasoning
  • 1 (14.5 ounce) can black beans, drained and rinsed
  • 1 (14.5 ounce) can corn, drained
  • 1 (14.5 ounce) can fire roasted tex-mex tomatoes (I found mine at Wal-Mart; if you can't find it, just use regular diced tomatoes)
  • ½ cup salsa
  • 1 (14.5 ounce) can broth (I used chicken, but feel free to substitute with beef or vegetable broth)
  • ½ cup chopped cilantro
  • 4 ounces cream cheese, softened
  • garnish with Mexican cheese, additional cilantro, jalepeno and sour cream, if desired
  1. Heat oil in a large stock pot. Add diced onion, jalepeno, and garlic, and saute until veggies are tender. Season with salt and pepper to taste.
  2. Add the ground turkey to the pot and brown all over. Add the taco seasoning and cook for a minute longer.
  3. Add beans, corn, tomatoes, salsa, broth and cilantro. Allow the chili to simmer lightly, and cook for 30 minutes.
  4. Add cream cheese to the chili and stir until melted and creamy. Garnish with cheese, cilantro, sour cream and jalepenos, if desired.
adapted from the totally awesome Bev Cooks
Nutrition Information
Serving size: serves 4 to 6

Have a great Tuesday, everyone – and I hope to see you tomorrow for my first link party: What’s in Your Kitchen Wednesday!

I party here!

XO, Ashley