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A bowlful of Mexican Turkey Soup with lime.
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4.8 from 5 votes

Mexican Turkey Soup Recipe

You've never had leftover turkey like this before! Big, bold flavors and a savory broth makes this a quick dinner and leftover fix!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soups & Stews
Cuisine: Mexican
Keyword: keto soup and chowder, soup, turkey, turkey leftovers, turkey soup
Servings: 8 servings
Calories: 80kcal
Author: Chef Jenn


  • 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!



Serving: 1cup | Calories: 80kcal | Carbohydrates: 7g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 365mg | Potassium: 382mg | Fiber: 1g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 33mg | Calcium: 33mg | Iron: 1mg | Net Carbohydrates: 6g