Whole30 Leftover Turkey Tortilla Soup
40aprons.com/leftover-turkey-tortilla-soup-whole30-tortilla-soup/This Whole30 leftover turkey tortilla soup transforms your Thanksgiving leftovers into a quick, healthy dinner that's bursting with Mexican-inspired flavor! Made with shredded turkey, fire-roasted tomatoes, green chiles, and creamy coconut milk, this soup comes together super quickly on the stovetop. We also swap traditional tortillas for cauliflower rice for total Whole30 compliance!
Recipe Makes (Approximate): servings
Ingredients
For the Leftover Turkey Tortilla Soup
- 1 ½ tablespoons avocado oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika (optional)
- 1 teaspoon salt
- 2 cups chicken stock (or turkey stock)
- 2 cups cooked turkey (chopped; or cooked chicken, chopped)
- 1 14.5-ounce can fire-roasted tomatoes (undrained)
- 1 4.5-ounce can green chiles (undrained)
- 1 12-ounce bag frozen cauliflower rice (still frozen)
- 1 14-ounce can full-fat coconut milk or coconut cream (whisked until smooth)
- ½ cup fresh cilantro (chopped, optional)
Optional Toppings
- sliced green onions
- chopped fresh cilantro
- fresh jalapeños (thinly sliced)
- diced avocado
- coconut cream (or sour cream but only if not paleo or on Whole30)
- lime wedges
- shredded cheese (only if not paleo or on Whole30)
- pan-fried tortilla strips or corn chips (only if not on Whole30 (see Notes for paleo))
Instructions
- Heat avocado oil in a large pot over medium heat, then add onion. Cook until softened, stirring regularly, about 5 minutes.
- Add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute. Sprinkle in spices and salt and stir to coat well, then cook 30 seconds.
- Pour in stock, roasted tomatoes, chiles, cooked turkey, cauliflower rice, and coconut milk and stir until smooth. Bring to a simmer over medium heat.
- When cauliflower rice is cooked through, stir in chopped cilantro then soup ladle into serving bowls and serve with toppings.
Recipe Notes
Paleo Substitute: If you're paleo and want tortilla strips or chips, check out Siete. We love both their chips and their tortillas! They're totally paleo, too.
Make it with Chicken: Substitute leftover turkey with rotisserie chicken, poached chicken breasts (shredded), or cooked ground turkey. You can also use 2 cups of raw ground turkey - cook it with the onions in step 1 until browned and cooked through before proceeding with the recipe.
Adjust the Heat Level: For spicier soup, add ½ teaspoon cayenne pepper (or more to taste) or include diced fresh jalapeños with the onions. For milder soup, omit the cayenne and use mild diced tomatoes instead of fire-roasted.
Coconut Milk Tip: Use full-fat coconut milk or coconut cream for the richest, creamiest texture. Whisk well before adding to the soup to break up any clumps. Light coconut milk will work, but produces a thinner soup.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over medium heat or in the microwave. The soup may thicken as it sits; add a splash of chicken stock when reheating to reach desired consistency. The coconut milk may separate slightly when frozen, but stirring while reheating brings it back together.
Nutrition Information (Approximate)
Serving Size: 1servingCalories: 399calProtein: 18gFat: 30gSaturated Fat: 20gTrans Fat: 1gCholesterol: 36mgSodium: 1206mgPotassium: 683mgTotal Carbs: 20gFiber: 5gSugar: 2gNet Carbs: 15gVitamin A: 935IUVitamin C: 51mgCalcium: 108mgIron: 5mg
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