This One-Pot Leftover Turkey Soup is an easy way to use up leftover turkey! It’s low-carb and ready in under 20 minutes!
This One-Pot Leftover Turkey Soup is the perfect mix between a white chili and our famous Keto Queso Soup so you KNOW it’s delicious. Perfect anytime throughout the year but especially right after Thanksgiving and Christmas to help use up any leftover turkey.
We start by sautéing bell peppers, jalapeño peppers, garlic, and onions in a bit of oil along with some taco seasoning. When the veggies are nice and soft you’ll add in turkey stock and green chilies and simmer for 5 minutes or so before adding in the turkey, heavy cream, and cream cheese. Whisk it up until it’s nice a creamy and dig in!
Should the turkey be chopped or shredded?
Either is fine, it’s totally up to your preference. To easily shred turkey try placing it in the bowl of your stand mixer fitted with a paddle attachment on low speed. You can also use a normal handheld electric mixer. If all else fails, go for the old fashion way with your bare hands!
Can I use a different stock or broth?
Anything but fish or beef will work just fine. Chicken, turkey, or vegetable are all good choices.
What is the nutritional information?
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.
To get a specific serving size you’ll want to weigh the final dish then divide by the number of servings. We can’t provide this information as your cooking style will vary from ours as well as the brand ingredients you choose to use.
Can I freeze this soup?
Yes! We like to freeze soup in Stasher Bags or Mason Jars!
Can I make this turkey soup in an Instant Pot or slow cooker?
Sure thing! Here’s how…
Instant Pot
Start off the same way as written with the saute function on the IP, add in the remaining ingredients and place the lid on the pot. Cancel the saute function and choose manual high pressure for 6 minutes. Once the 6 minutes are up, manual release then whisk to smooth out any lumps from the cream cheese.
Slow Cooker
Start by following the instructions for sauteing the vegetables. Add the vegetables and the remaining ingredients to the slow cooker and cook on low for 2-3 hours or high for 1-2.
One-Pot Leftover Turkey Soup
Ingredients
- 1 lb 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 black pepper
- ½ teaspoon cayenne pepper
- 1 7 oz 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
- 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 30 seconds until fragrant. Pour in the canned green chiles and the 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 3-4 minutes and whisk to smooth out any lumps.
- Add in the turkey, heat another minute or two then divide between bowls and top with desired toppings.
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!