Got some leftover turkey meat? And don't know what to do with it? No worries, we've got the perfect solution for you! Try our Keto Turkey Soup, the ultimate one-pot wonder! It's a delicious mix between White Chicken Chili and our famous Keto Queso Soup, so you KNOW it’s delicious. Let's get cooking and make the most of that leftover turkey!
Jump to:
- Preparation and cooking overview
- Chef's note
- 🥣 Ingredients for this keto turkey soup recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tool substitutes list
- How to make Keto Turkey Soup: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- How to make keto turkey soup in an instant pot or slow cooker?
- Instant pot
- Slow cooker
- What to serve with keto turkey soup?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Sauté bell peppers, jalapeños, garlic, and onions in avocado oil. Then add turkey stock and green chilies and simmer for 5 minutes. After that, whisk in the turkey, cream cheese, heavy cream, and lime juice until it's nice and creamy. This simple and delicious leftover turkey soup recipe will be on your table in under 20 minutes!
Chef's note
Toss in some crushed pork rinds just before serving for a satisfying crunch. If you're all about that cheese life, generously sprinkle shredded cheddar on your bowl – watch it melt into creamy perfection. And to freshen things up, bring in diced tomatoes or a dollop of guacamole for a burst of flavor. Let your creativity shine with these customizable choices!
🥣 Ingredients for this keto turkey soup recipe
Let's make this low carb soup with the following simple ingredients!
Toppings
Ingredient substitutions
Additional ingredients
The best thing about keto soup recipes is you can customize them as you want! Adding some optional ingredients changes the recipe's flavor profile, so let's dig into some keto-friendly ingredients!
Cooking tools required
To make this leftover turkey soup recipe, you will need the following tools:
Tool substitutes list
How to make Keto Turkey Soup: step-by-step guide
Cooking methods
Preparation steps
- Gather and measure all the ingredients.
- Shred and chop leftover turkey, or cook and prepare the turkey beforehand.
- Wash the vegetables and let them dry.
- Dice, chop and slice the veggies as recommended.
- Open the can of diced green chiles.
- Squeeze fresh lime juice and set it aside.
Cooking instructions
- Heat the oil over medium heat in a 5-quart cast-iron Dutch oven.
- Once hot, add in the bell pepper, onion, jalapeño, and garlic. Saute for 5 minutes until starting to soften.
- Add in the spices and cook for 30 seconds until fragrant.
- Pour in the canned green chiles, lime juice, and turkey broth. Bring to a simmer, cover, and cook for 5 minutes.
- Remove the lid and stir in the heavy cream and cream cheese. Simmer for 3-4 minutes and whisk to smooth out any lumps.
- Add the turkey, heat for another minute or two, then divide the scrumptious soup between bowls and garnish with your favorite toppings.
How to make keto turkey soup in an instant pot or slow cooker?
Instant pot
- Start with sautéing as written.
- Add the remaining ingredients, and place the lid on the Instant Pot.
- Cancel the sauté function, and choose manual high pressure for 6 minutes.
- After 6 minutes, perform a manual release.
- Whisk to smooth out cream cheese lumps.
Slow cooker
- Begin by sautéing vegetables.
- Add vegetables and remaining ingredients to the slow cooker.
- Cook on low for 2-3 hours or high for 1-2 hours, and serve hot!
Chef's pro tip
Be careful not to overheat the cream cheese, which can curdle and affect the soup's texture. To prevent this, gently simmer the soup after adding the cream cheese, whisking continuously until it's smooth and creamy.
What to serve with keto turkey soup?
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Store leftover soup and refrigerate it for up to 3-4 days. For extended storage, freeze the soup in freezer-safe containers or resealable bags for 2-3 months. We like to freeze soup in stasher bags or mason jars!
Reheating best practices
Recipe wrap-up and conclusion
With the recipe at your fingertips, it's your moment to savor a hearty bowl of Keto Turkey Soup. Unleash your inner kitchen rockstar and whip up this creamy, spicy, comforting dish that'll make everyone ask for seconds!
A hot soup makes everyone happy! Leave a comment if you loved this recipe, and don't forget to share a picture of your creation on our Instagram and Facebook!
Frequently asked questions
📖 Recipe
One-Pot Leftover Turkey Soup
Ingredients
- 1 pound leftover turkey shredded or chopped
- ¼ cup avocado oil
- ½ medium yellow onion diced
- 1 large bell pepper diced
- 2 jalapenos minced
- 3 cloves garlic minced
- 1 tablespoon taco seasoning
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon cayenne pepper
- 1 7-ounce can diced green chiles
- 4 cups turkey broth
- 1 tablespoon fresh lime juice
- 4 ounces cream cheese
- 1 cup heavy cream
Toppings
- 1 avocado thinly sliced
- ¼ cup sour cream
- 1 jalapeno thinly sliced
- 1 lime quartered
- ¼ cup minced cilantro
Instructions
Stovetop
- Heat the oil over medium heat in a 5-quart cast-iron Dutch oven.
- Once hot, add in the bell pepper, onion, jalapeño, and garlic. Saute for 5 minutes until starting to soften.
- Add in the spices and cook for 30 seconds until fragrant.
- Pour in the canned green chiles, lime juice, and turkey broth. Bring to a simmer, cover, and cook for 5 minutes.
- Remove the lid and stir in the heavy cream and cream cheese. Simmer for 3-4 minutes and whisk to smooth out any lumps.
- Add the turkey, heat for another minute or two, then divide the scrumptious soup between bowls and garnish with your favorite toppings.
Instant pot
- Start with sautéing as written.
- Add the remaining ingredients, and place the lid on the Instant Pot.
- Cancel the sauté function, and choose manual high pressure for 6 minutes.
- After 6 minutes, perform a manual release.
- Whisk to smooth out cream cheese lumps.
Slow cooker
- Begin by sautéing vegetables.
- Add vegetables and remaining ingredients to the slow cooker.
- Cook on low for 2-3 hours or high for 1-2 hours, and serve hot!
ARW says
I made this with Thanksgiving leftovers and brought it to work and everyone loved it! I forgot to add the cayenne and it was still plenty spicy for us. I actually made it again for my family and they liked it too.
Michelle says
Ohhhh my.... I’m always trying new recipes out - Eat a few bites and then toss it... this is a keeper. What a great comfort food especially having to be confined 24/who knows?! I’ve ordered your cookbook and can’t wait to get it. My hats off to you for sharing...
Lindy says
this is so tasty it has become a staple in our home. Add a little pico and guacamole and oh boy , the pot is gone in one sitting!
Regina says
Wow!! Soo good. I used my turkey carcus to make the stock so it was a lot of work, but everyone loved it. This is the first time I have taken the time to review. Try this it's great!!
Lisa says
We love comfort soups and that one looks amazing!
Kristina Franke says
Great recipe!
Melodie says
This was both delicious AND quick and easy to make!
Leslie says
Very delicious! Hubby says I can make again anytime. (The ultimate compliment from him.) Thanks for sharing!
Brenda Wilhite says
Yummy and great way to use up that extra thanksgiving Turkey.
Amber says
This soup was so good! I was looking for a leftover turkey recipe that wasn’t noodle soup. A couple of things I did:
I already had shredded turkey and broth in the freezer leftover from thanksgiving. I put the carcass in a slow cooker, shredded the turkey and saved the broth which I think definitely added to the flavor.
I also added corn.
This soup is on the thinner side so if you want a thicker soup, add a little flour to the sautéed veggies before adding the broth.
This soup is much better the next day so plan ahead.
KK Landrum says
This is our new favorite post-Thanksgiving soup for using up leftover turkey. Both my son and husband said it was really good. And low carb too.
Amber says
This is so good!!! However, may I suggest changing the wording to
ONE 7 oz can of green chiles? I read it as 17 oz can of green chilies. Luckily I realized it after re-reading because I knew that couldn’t be right. Otherwise, best leftover turkey soup I’ve ever made!!
Jamie Reeves says
I read it as 17 as well, luckily it still tuned out great!
Jeana says
This soup is the best!! Took it to a Christmas gathering and it was a hit! Great flavor!
Shannon says
This is AMAZING. I doubled it and used the turkey broth I made with the bones, and used up the last of the meat. I added a little adobo seasoning and about 8 roasted hatch chilies. I also took about two cups of the liquid, 1/3 the cream and all the cream cheese and blended it in my vitamix,and then added it back to the pot, then tossed in the turkey meat. Otherwise, followed the recipe and WOW! We are in love!
Tamara Crouse says
Incredibly delicious soup. Followed recipe with minor adjustments because of my pantry availability, but a really, really good soup. My husband has a cold, he said he feels better already! Just enough “burn”. AWESOME!