Can I use chicken instead of turkey?

Absolutely! Shredded chicken works perfectly in this recipe, and it’s a great way to use up leftovers from a rotisserie chicken.

Yes, but freeze it without the avocado and cheese. The avocado can become mushy when thawed. Add them fresh after reheating.

Add an extra 1/4 teaspoon of cayenne or a minced jalapeño along with the green chiles. A splash of hot sauce at the table also does the trick.

Keto Southwestern Turkey Soup: A Spicy Low-Carb Comfort Meal

Name: Southwestern Turkey Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Keto
Ingredients: /2 cups shredded cooked turkey; cups vegetable broth; (28 ounce) can whole peeled tomatoes; (4 ounce) can chopped green chile peppers; roma (plum) tomatoes, chopped; onion, chopped; cloves garlic, crushed; tablespoon lime juice; /2 teaspoon cayenne pepper; /2 teaspoon ground cumin; salt and pepper to taste; avocado - peeled, pitted and diced; /2 teaspoon dried cilantro; cup shredded Monterey Jack cheese

Ingredients

/2 cups shredded cooked turkey
cups vegetable broth
(28 ounce) can whole peeled tomatoes
(4 ounce) can chopped green chile peppers
roma (plum) tomatoes, chopped
onion, chopped
cloves garlic, crushed
tablespoon lime juice
/2 teaspoon cayenne pepper
/2 teaspoon ground cumin
salt and pepper to taste
avocado - peeled, pitted and diced
/2 teaspoon dried cilantro
cup shredded Monterey Jack cheese

Instructions

Step 1

Start by combining the shredded turkey, vegetable broth, canned whole tomatoes (with their juices), chopped green chiles, fresh chopped roma tomatoes, diced onion, crushed garlic, and lime juice in a large pot over medium heat. Season with cayenne, cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes. After that, stir in the diced avocado and dried cilantro, and continue simmering for another 15–20 minutes, stirring occasionally, until the soup thickens slightly and the avocado softens. Don’t rush the simmering—it’s what deepens the flavors. The avocado breaks down slightly, lending a creamy texture without any dairy. For a spicier kick, you can add an extra pinch of cayenne or a dash of hot sauce. Ladle the soup into bowls and top each serving with a generous amount of shredded Monterey Jack cheese. The heat will melt the cheese into luscious ribbons that blend perfectly with the spicy broth. Serve immediately, garnished with fresh cilantro if desired.

Chef's Tip

I sometimes add a dollop of sour cream on top right before serving to balance the heat. If you’re meal prepping, keep the avocado and cheese separate until you’re ready to eat so they stay fresh and don’t get mushy.

Storage Tips

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat the soup slowly on the stove, and wait to add fresh avocado and cheese until after it’s hot to keep them from getting soggy.

Variation Tips

For extra protein, toss in some cooked chorizo or bacon. Serve alongside a crisp keto coleslaw or a simple arugula salad dressed with lime vinaigrette for a complete meal. To switch up the flavor, swap the turkey for shredded chicken or beef. If you like it milder, use green bell peppers instead of hot chiles, and add a sprinkle of smoked paprika for depth.

Southwestern Turkey Soup