Turkey Bean Chili and Noodle Soup

  • Servings: 4
  • Prep: 30
  • Cook Time: 45

A mix of tasty tex-mix flavors with turkey, beans, and noodles in a bowl of chili soup topped with an irresistible cilantro-jalapeño chimichurri sauce.


8 ozNo Yolks® Dumplings
2 Tbspolive oil
12 ozlean ground turkey
2 tspsalt and pepper
1onion, diced
1poblano pepper, seeded and diced
1stalk celery, diced
4 tspchili powder
1 1/2 tspground cumin
4 cupssodium-reduced chicken broth
15 ozpinto beans, drained and rinsed
2 cupsdiced tomatoes
2/3 cupfinely chopped fresh cilantro
1/4 cupolive oil
2 Tbspseeded diced jalapeño pepper
3 Tbsplime juice
2garlic cloves, minced
1/2 tspsalt


  1. Heat oil in large saucepan set over medium-high heat; cook turkey, salt and pepper for 5 to 8 minutes or until starting to brown. Stir in onion, poblano, celery, chili powder and cumin; cook for 3 to 5 minutes or until slightly softened.
  2. Stir in broth and beans; bring to boil. Reduce heat to medium; cook for 10 to 15 minutes or until vegetables are tender.
  3. Stir in 2 cups water, pasta and tomatoes; return to boil. Reduce heat; simmer for 8 to 10 minutes or until pasta are tender.
  4. Chimichurri: Meanwhile, in small bowl, stir together cilantro, oil, jalapeño, lime juice, garlic and salt. Let stand for 5 minutes.
  5. Divide soup among 4 bowls. Top with drizzle of chimichurri.


  • If children (or adults) are not bean fans, purée the beans with some of the broth until smooth, then stir into soup.