Leftover Turkey Tortilla Soup
Ingredients
The 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
-
1
14.5-ounce can
fire-roasted tomatoes, undrained
-
1
4.5-ounce can
green chiles, undrained
-
1
12-ounce bag
frozen cauliflower rice
-
1
14-ounce can
full-fat coconut milk, 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 (if not paleo or on Whole30)
-
lime wedges
-
shredded cheese (if not paleo or on Whole30)
-
pan-fried tortilla strips or corn chips (if not on Whole30)
Instructions
- Heat avocado oil in a large pot over medium heat and add onion, cooking until softened.
- Add garlic and cook until fragrant.
- Sprinkle in spices and salt, stirring to coat, and cook for another 30 seconds.
- Pour in stock, roasted tomatoes, chiles, cooked turkey, cauliflower rice, and coconut milk, stirring until smooth.
- Bring to a simmer and cook until the cauliflower rice is tender.
- Stir in chopped cilantro and serve with optional toppings.
Nutrition Facts (estimated)
Servings
4 servings
Calories
399
Total fat
30g
Total carbohydrates
20g
Total protein
18g
Sodium
1206mg
Cholesterol
36mg
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