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This Mexican Turkey Soup Recipe is a genius use of leftover turkey, and with big, bold, and bright flavors, you can double it and freeze some for later!
The secret ingredient … well, wait. There are two secret ingredients in this recipe, but I promise, they’re familiar!
Ready? Lime and lemon.
It may come as no surprise to find lime in this soup (after all, lime shows up in many Mexican recipes), but lemon? The lemon tempers the lime a bit, and when combined with the savory broth, it is pure magic.
Impress Everyone with Mexican Turkey Soup!
I kept this recipe pretty simple, with just Rotel tomatoes, a bit of onion, and zucchini. But, you can jazz it up making it a really veggie-forward soup by adding all your favorites.
- Use no-salt-added chicken broth to make this soup, then season it to your own preference
- Don’t skip the dry-roasting because it adds SO much flavor! Simply put the whole pepper, a half an onion, and a few cloves of garlic into a dry pan over medium-high heat and turn until they’re soft and brown
- Use Mexican oregano (not Italian) and get a good chipotle powder to add some punch to this Mexican Turkey Soup Recipe
- Add the zucchini just for the last few minutes of cooking time so you don’t overcook it (it’ll get mushy!)
- Use whatever turkey you’ve got leftover – dark or white meat work just fine in this recipe
- If you want a bit more kick, add dry-roast a jalapeno and use it along with the bell pepper (remove the seeds)
- This soup freezes like a dream! Thaw and reheat in the microwave for lunches or another hearty dinner
What to Serve with Mexican Turkey Soup
While this soup is pretty much a hearty meal in a bowl, a lovely salad would go well with it (just watch for hidden carbs in salad dressings), or serve this soup with your favorite keto bread.
Is This a Keto Freezer Recipe?
Yes! This recipe will freeze amazingly well! Freeze the soup in individual size servings and thaw and heat whenever you need a quick lunch. Alternatively, make a double batch and freeze enough for another meal with the family!
Also be sure to try…
- Shrimp Chowder with Chipotle
- Low Carb Curry Cauliflower Soup
- Chicken Taco Casserole
- Smoked Sausage Chowder
- and check out my cookbook page!
You've never had leftover turkey like this before! Big, bold flavors and a savory broth makes this a quick dinner and leftover fix!
- 2 cups cooked turkey, diced
- 4 cups low-sodium chicken stock
- 1/2 onion, diced
- 14 ounce Rotel tomatoes
- 1 bell pepper
- 2 cloves garlic
- 1/4 cup lime juice
- 1 tsp lime zest
- 1 tbsp lemon juice
- 1 tsp Mexican oregano
- 1 bay leaf
- 2 cups zucchini
- 1/2 tsp chipotle powder
- 1 tsp salt
- 1/2 tsp pepper
- Lime and cilantro for garnishing
- Dry roast the pepper, onion and garlic. Peel the onion and garlic and put them with the pepper into a skillet (no oil) over medium-high heat until they start to soften and turn brown. Remove from the heat and let cool.
- Remove the seeds from the bell pepper and dice it. Dice the onion and garlic, too.
- Add 4 cups of no salt-added chicken stock to a large pot. Add the can of Rotel tomatoes, the leftover turkey, garlic, onion, Mexican oregano, bay leaf, and chipotle powder.
- Simmer for about 15 minutes. Add the diced zucchini. Bring back to a boil and cook until the zucchini is tender-crisp. About 5 minutes.
- Remove from the heat and add the lemon juice, lime juice, and zest. Season with salt and pepper. Garnish with lime slices and a bit of cilantro. Enjoy!
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Amount Per Serving: Calories: 98Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 804mgCarbohydrates: 7gNet Carbohydrates: 6gFiber: 1gSugar: 2gProtein: 13g