This recipe is delicious with chicken, turkey or other poultry (leftover or freshly prepared) but we especially appreciate it after the Thanksgiving holiday here. Generally a few days after doing all the typical things with the Thanksgiving leftovers, we’re getting a little weary of the “poultry seasoned” turkey entrees, and need a change. That’s when we turn to some latin-american infused flavors to turn up the heat and the spices a bit. This tortilla soup recipe is just the thing for an easy and quick change of pace to help use up those turkey leftovers.
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Leftover Turkey or Chicken Mexican Soup
Description
Simple, warming, and yummy soup perfect to use up leftover roast turkey or roast chicken. But you can also start with raw poultry if no leftovers are available! Like chicken tortilla soup, but lower in carbs, this soup is filling and perfect for a keto or low-carb diet.
Ingredients
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 Tblsp olive oil
- 1 small chili pepper, serrano or jalapeno, minced
- 1 Tbsp chile powder
- 1 tsp cumin
- 4 cups chicken or turkey broth
- 1 14 oz can tomatoes, petite diced
- 1 lime zest lime, then juice
- 3 cups Cooked, shredded turkey or chicken
- salt, to taste
- 1/2 cup chopped cilantro
Toppings
- Diced Avocado
- Sour Cream
- Shredded Cheddar cheese
- Cilantro
- Tortilla Chips
Instructions
- Saute onions in olive oil until soft. Add chili pepper and cook for a few minutes until soft. Add garlic, chili powder and cumin and saute for a few minutes.
- Add broth, tomatoes. and lime and cook until simmering.
- Add pre-cooked turkey or chicken. Taste and add salt or other seasonings to taste.
- Add cilantro and turn heat down, simmering just a few more minutes to blend flavors.
- Serve with optional toppings: avocado, sour cream, cheese, additional cilantro, hot sauce, and tortilla chips.
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