Got some leftover turkey and not sure what to do with it? You can easily transform all those tasty bites into a hearty and comforting low carb turkey soup. This flavorful bowl is a breeze to make and perfect all year round. Simplicity at its best!
November 13 2018 recipe, photo by Maria Emmerich, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Lunch, Meal
Got some leftover turkey and not sure what to do with it? You can easily transform all those tasty bites into a hearty and comforting low carb turkey soup. This flavorful bowl is a breeze to make and perfect all year round. Simplicity at its best!
USMetric
4 servingservings
Ingredients
- 1 tbsp 1 tbsp ghee or coconut oil
- ½ cup (2¾ oz.) 120 ml (80 g) red onion, choppedred onions, chopped
- 3 3 garlic clove, smashedgarlic cloves, smashed
- 1 1 fresh jalapeño, seeded and diced, plus more for garnish if desiredfresh jalapeños, seeded and diced, plus more for garnish if desired
- 4 oz. 110 g canned green chili pepper, choppedcanned green chili peppers, chopped
- 2 tsp 2 tsp ground cumin
- 1 tsp 1 tsp dried oregano
- 1 tsp 1 tsp ground cayenne pepper
- 2 cups 475 ml tomato sauce
- 4 cups 950 ml chicken broth
- ½ lb 220 g leftover chopped whole turkey or whole chicken
- 1 tbsp 1 tbsp sour cream, for garnish (optional)
- fresh chives, for garnish (optional)
- melted ghee, for garnish (optional)
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Making low carb simple
Instructions
Heat the ghee or coconut oil in a large saucepan over medium-low heat.
Add the chopped onion. Slowly cook and stir the onion until tender.
Mix in the garlic, jalapeño, green chili peppers, cumin, oregano and season with cayenne.
Continue to cook and stir the mixture until tender, about 3-5 minutes.
Mix in the tomato sauce, chicken broth and add the turkeyor chicken leftovers. Simmer for 15 minutes, stirring occasionally.
Serve in bowls and feel free to garnish with sour cream, chopped chives and melted ghee.
Tip!
Just skip the sour cream and you've got a wonderful dairy-free dish!
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
5 comments
1
Nora
September 27 2020
regarding the leftover chopped chicken, do we use chicken breast/thighs or a chicken rotisserie?
Reply: #2
2
Reply to comment #1 by Nora
Crystal Pullen Team Diet Doctor
September 28 2020
regarding the leftover chopped chicken, do we use chicken breast/thighs or a chicken rotisserie?
Any combination of that would be fine for this recipe in regards to taste and texture. Use what you have on hand.
3
Sarah Hart
December 3 2021
I made this yesterday. We don't have fresh jalepenos in England, or canned chillis - by that I think you mean bottled? So, I had to make some substitutes! I used one fresh green chilli and a few pickled jalepenos...it was scorching hot! Too spicy to eat really... I also found it to be very thin, more like stock than a soup. Ok, but nothing special, I probably wouldn't bother again.
Reply: #4
4
Reply to comment #3 by Sarah Hart
Kerry Merritt Team Diet Doctor
December 3 2021
I made this yesterday. We don't have fresh jalepenos in England, or canned chillis - by that I think you mean bottled? So, I had to make some substitutes! I used one fresh green chilli and a few pickled jalepenos...it was scorching hot! Too spicy to eat really... I also found it to be very thin, more like stock than a soup. Ok, but nothing special, I probably wouldn't bother again.
Sorry you didn't love it, Sarah! You can certainly reduce the spiciness if needed, and this article will provide some suggestions for thickeners. https://www.dietdoctor.com/low-carb/recipes/how-to-thicken-keto-and-l...
5
Amy
January 16 2022
I'm in The uk, one of my favourite recipes 😋
