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! Follow me, Chef Jenn, as I show you all my chef tips and tricks to make this amazing keto turkey soup recipe perfectly every time!
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.
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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.
Chef Tips
- 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 peeled cloves of garlic into a dry pan over medium-high heat and turn them until they’re soft and brown and blistered
- 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!
Mexican Turkey Soup Recipe
Ingredients
- 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
Instructions
- Dry roast the pepper, onion and garlic. Peel the onion and garlic cloves and put them with the pepper into a skillet (no oil) over medium-high heat until they start to blister, 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, peppers, 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!
Video
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
I love that you can also freeze this for later! The soup sounds amazing!
Indeed! I like to freeze it in sour cream containers that are the perfect single-serving size. Enjoy!
This was excellent! I was very impressed by how flavorful it was and it really hit the spot with my kids too!!! Great recipe. I will be making it again!!!
I’m glad you enjoyed it!
What a fantastic way to use leftover turkey – healthy too! The flavor combinations sound amazing.
Would love to try a vegetarian version of this soup..looks so flavorful
Intrigued by this exceptionally likeable recipe, but very puzzled by the use of dry roasting in a skillet. Doesn’t seem to work for me, for example, peeling garlic cloves after roasting is tricky, they’re just too soft. As for peppers and onions, why not oven roast? Couldn’t find any ‘how-to’ guides to dry pan roasting vegetables (as opposed to dry spices) online. (The recipe doesn’t specify when the diced pepper should be added, btw)
Hi there, great question! Dry roasting is simply a way to blister and get some flavor into veggies without the use of oil or an oven. The garlic and onion should be peeled first, and the veggies should be added to a hot, dry skillet and cooked until blistered and brown. You can do this in the oven under the broiler, too, but you have more control and less chance of burning on the stovetop. I’ve clarified things a bit in the recipe – I hope that helps! It truly is a tasty soup! ~Jenn