Southwestern Green Chile Turkey Sausage Soup with Fresh Salsa
A vibrant, hearty soup featuring smoky turkey sausage, sweet corn, and tender peas in a flavorful green chile broth. The fresh cilantro-lime salsa adds brightness while shredded cabbage provides satisfying crunch. Perfect for weeknight dinners or casual entertaining, this comforting bowl combines Southwestern flavors with the convenience of pantry staples. The layered presentation with cheese and lime wedges makes each serving feel special.
Ingredients
- 2 cans (4 oz) Old El Paso Chopped Green Chiles
- ¼ cup fresh cilantro leaves, packed
- 1 tablespoon minced garlic in water, from 4.5-oz jar
- 1 teaspoon cumin
- 1 dash salt
- ¾ lb fully cooked smoked or spicy turkey sausagechicken sausage1:1protein
similar flavor profile
- 2 teaspoons olive or vegetable oil
- ¼ cup green onions, chopped
- 3 ½ cups Progresso Chicken Broth, from 32-oz carton
- 2 cans (11 oz) white shoepeg corn, undrained
- 1 cup frozen baby sweet peasfresh corn kernels1:1vegetable
seasonal option
- 3 cups cabbage or coleslaw mix, finely shreddedlettuce1:1vegetable
less crunch but works
- 3 oz Monterey Jack cheese, shredded
- 1 large lime, cut into 6 wedges
- fresh cilantro, for garnish(optional)
Instructions
- 1
Combine green chiles, cilantro, garlic, and cumin in blender and blend until well combined
- 2
Add salt to taste and set salsa aside
- 3
Cut turkey sausage in half lengthwise then crosswise into quarter-inch pieces
- 4
Heat oil in Dutch oven over medium-high heat until hot
- 5
Add sausage and green onions and cook 4 to 6 minutes until sausage is lightly browned
- 6
Add broth, corn, and peas and mix well
- 7
Cover and bring to a boil then uncover and reduce heat to low
- 8
Reserve quarter cup of salsa and stir remaining salsa into soup
- 9
Simmer 1 minute until thoroughly heated
- 10
Place half cup cabbage in each serving bowl
- 11
Ladle soup over cabbage in each bowl
- 12
Top with cheese and reserved salsa
- 13
Serve with lime wedges and garnish with cilantro if desired
Tips
Reserve some salsa before adding to soup for a fresh topping that adds texture contrast
Use coleslaw mix instead of chopping cabbage to save prep time while maintaining crunch
Squeeze lime juice directly into individual bowls for customizable brightness
Good to Know
Refrigerate up to 3 days. Store salsa separately to maintain freshness.
Make salsa up to 1 day ahead. Soup can be prepared through step 7 and reheated.
Serve immediately while hot with lime wedges on the side for squeezing.
Common Mistakes
Don't skip reserving salsa before adding to soup to maintain fresh flavor contrast
Avoid overcooking cabbage by adding it raw to bowls to preserve crunch
Substitutions
Dairy-Free Swaps
General Alternatives
similar flavor profile
less crunch but works
FAQ
Can I make this soup vegetarian?
Yes, omit the turkey sausage and use vegetable broth instead of chicken broth for a lighter vegetarian version.
How long does this soup keep in the refrigerator?
The soup keeps well for up to 3 days refrigerated. Store any leftover salsa separately to maintain optimal texture.
Can I freeze this soup?
The soup freezes well for up to 3 months, though the texture of corn and peas may soften slightly upon thawing.