I’m back with a recipe…finally! I hope you all had a wonderful Christmas, I definitely did 🙂 I made a HUGE turkey dinner for my husband and I which meant TONS of leftovers. But you won’t hear me complaining. Nope. I could eat turkey dinner leftovers until the end of time. I always make turkey stock from the bones and then whip up a soup. This time I didn’t want to do the traditional turkey soup, I decided to kick it up a bit and make a creamy Southwest Turkey Soup. It’s also low-carb, noodle-free, gluten-free and I’ve added dairy-free substitutions.
Makes 14 cups
1 Tbsp grass-fed butter or olive oil
4 slices bacon, diced
2 celery stalks, diced
1 small white onion, diced
2 large carrots, diced
1 red bell pepper, diced
2 cloves of garlic, minced
1/2 cup coconut flour
1/4 tsp chipotle seasoning or chilli powder (more if you like it spicy!)
8 cups turkey or chicken stock
1 small can of corn niblets (8.75 oz)
2 cups half & half cream or full fat coconut milk
2 Tbsp Bragg’s Liquid Aminos or low-sodium soy sauce
1 lb turkey meat, diced (about 4 cups)
2 tsp thyme
1 tsp liquid smoke
Salt & Pepper
In a large pot, add butter or oil and diced bacon. Cook until bacon is browned. Add celery, onion, carrot, red pepper and garlic. Cook until onions are translucent. Add coconut flour and stir well. Slowly add the turkey stock, stirring frequently. Bring to a bowl and reduce heat.
Add the corn, cream, Bragg’s, and stir.
Finally, add the diced turkey meat, thyme, liquid smoke and a generous amount of salt and pepper. Simmer for 20 minutes.Dish up and enjoy!I made a large batch and froze half 🙂 What do you like to do with your leftover turkey?
Nutritional Info per serving – one cup
174 Calories, 9g Carbs, 3g Fibre, 11g Fat, 12g Protein, 3g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.