I don’t know about you, but after all the deliciousness of Thanksgiving I want something different. Different foods, different flavors, usually something a little lighter on my stomach than stuffing, turkey, and mashed potatoes with gravy.
But I still have leftover turkey.
That’s where this soup comes in. It uses up some of that turkey while delivering completely different flavors than a Thanksgiving dinner. And while it is warm and comforting, it’s not going to sit heavy in your stomach.
Read on to see how to make this delicious meal!
How To Make Turkey Tortilla Soup
Step 1: Prep the ingredients
Use a cutting board and large sharp knife to dice the bell pepper (removing stem and seeds first) into roughly half inch pieces. Place the diced bell pepper in a small bowl with the onion that’s already diced and take out the kohlrabi.
First prep the kohlrabi by removing the leaves and stems. Next slice the hard skin off the top and bottom. Then either peel the rest of the skin away with a vegetable peeler, or if it’s too hard you can cut it away with a knife. Cut the white, inner part of the kohlrabi into half inch pieces. Set the kohlrabi aside while you get the soup going.
Step 2: Cook the soup
Take out your large pot and set in on the burner of a stove over medium heat. Measure out the oil with a measuring spoon and pour it in the pot.
When the oil is hot (after a minute or two), pour in the diced onion and bell pepper. Measure out ½ teaspoon of the kosher salt and pour it in the pot. Cook for 5 minutes, stirring with a wooden spoon or other utensil every so often to keep the veggies from burning.
While the bell pepper and onion are cooking, open up the cans of crushed tomatoes and chiles and set aside.
Once the veggies are softened, press the garlic and put it in the pot, along with the measured out ground cumin, smoked paprika, and another ½ teaspoon kosher salt. Stir together and cook for 30 to 60 seconds, just until fragrant.
Pour the crushed tomatoes, chiles, kohlrabi, stock, and the rest of the salt into the pot and stir to combine.
Cover the pot with a lid, increase the heat to high, then bring the pot to a boil. Once it boils, reduce the heat to low and cook for 20 to 30 minutes, until the kohlrabi if fork tender.
Add in the chopped turkey and stir, then cook for another 5 to 10 minutes until the turkey is heated through. Taste to see if you’d like to add in more salt.
Top with sliced avocado and chopped cilantro, if desired. If not on a Whole30, crumble paleo tortilla chips on top for some crunch.
You may have a couple of questions about turkey tortilla soup – let’s get to those now.
Is this tortilla soup spicy?
No, there is very minimal spice in this since it uses mild chiles. If you’d like to kick up the flavor you can use hot chiles or if you’re worried about it being too spicy you can leave the chiles out.
Can you freeze tortilla soup?
Yes, you can! Wait until the soup cools, then place in freezer-safe containers. Be sure and keep any toppings out of the soup as those might not freeze as well. The soup will keep for several months in the freezer.
What goes with tortilla soup?
While I like to eat this as a meal all by itself, you could always do a simple side salad with it, or even a coleslaw like my Apple Broccoli Slaw.
RECIPE TIPS
- I use my homemade turkey stock in this recipe. It is not very heavily salted and comes out more like a low sodium stock. Be sure and taste the soup as you’re cooking it to make sure it’s salted to your liking!
- If you can’t find kohlrabi, you can try substituting parsnip, turnip, or even radishes. This will change the flavor profile of the soup a bit as these vegetables don’t have the same sweet and subtle taste as kohlrabi, but they shouldn’t be overpowering.
- This soup tastes great the next day, so you may want to consider making a double batch to have some leftovers!
PIN THIS PALEO TURKEY TORTILLA SOUP FOR LATER!
IF YOU NEED HELP WITH A TURKEY, TAKE A LOOK AT THESE POSTS:
- How to Spatchcock a Turkey
- How to Dry Brine a Turkey
- Smoked Turkey Recipe (Whole30, Paleo, GF)
- Turkey Stock Recipe (Whole30, Paleo, GF)
- Internal Temperature for Meats
- How to Use a Meat Thermometer
OR IF YOU’RE LOOKING FOR SOME THANKSGIVING RECIPES, CHECK THESE OUT:
- Gluten Free Stuffing (GF)
- Sautéed Green Beans with Shallots (Whole30, Paleo, GF)
- Honey Butter Roasted Carrots (GF)
- Maple Roasted Brussels Sprouts (Paleo, GF)
- Cornbread Muffins (GF, DF)
- Sweet Potato Casserole (GF)
If you make end up making this Turkey Tortilla Soup recipe, then don’t forget to rate the recipe and let me know how it went in the comments below!
YOU CAN ALSO FOLLOW ME ON INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE & WHOLE30 FOOD.
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Paleo Turkey Tortilla Soup
Equipment
- A bowl
- A can opener
Ingredients
- ½ tbsp oil avocado or olive
- 2 cup chopped turkey
- 2 16 oz cans fire roasted crushed tomatoes
- 1 4 oz can mild green chiles
- 3 tsp kosher salt
- ½ cup diced onion
- 1 yellow bell pepper
- 1 large kohlrabi
- ½ tsp cumin
- 1 tsp smoked paprika
- 2 cloves garlic 1 tsp pressed
- 6 cups turkey stock low sodium
- 1 avocado for topping, if desired
- 1 cilantro for topping, if desired
Instructions
- Use a cutting board and large sharp knife to dice the bell pepper (removing stem and seeds first) into roughly half inch pieces. Place the diced bell pepper in a small bowl with the onion that's already diced and take out the kohlrabi.
- First prep the kohlrabi by removing the leaves and stems. Next slice the hard skin off the top and bottom. Then either peel the rest of the skin away with a vegetable peeler, or if it's too hard you can cut it away with a knife. Cut the white, inner part of the kohlrabi into half inch pieces. Set the kohlrabi aside while you get the soup going.
- Take out your large pot and set in on the burner of a stove over medium heat. Measure out the oil with a measuring spoon and pour it in the pot. When the oil is hot (after a minute or two), pour in the diced onion and bell pepper. Measure out ½ teaspoon of the kosher salt and pour it in the pot. Cook for 5 minutes, stirring with a wooden spoon or other utensil every so often to keep the veggies from burning.
- While the bell pepper and onion are cooking, open up the cans of crushed tomatoes and chiles and set aside. Once the veggies are softened, press the garlic and put it in the pot, along with the measured out ground cumin, smoked paprika, and another ½ teaspoon kosher salt. Stir together and cook for 30 to 60 seconds, just until fragrant.
- Pour the crushed tomatoes, chiles, kohlrabi, stock, and the rest of the salt into the pot and stir to combine. Cover the pot with a lid, increase the heat to high, then bring the pot to a boil. Once it boils, reduce the heat to low and cook for 20 to 30 minutes, until the kohlrabi if fork tender. Add in the chopped turkey and stir, then cook for another 5 to 10 minutes until the turkey is heated through. Taste to see if you'd like to add in more salt. Top with sliced avocado and chopped cilantro, if desired. If not on a Whole30, crumble paleo tortilla chips on top for some crunch.
Notes
- I use my homemade turkey stock in this recipe. It is not very heavily salted and comes out more like a low sodium stock. Be sure and taste the soup as you’re cooking it to make sure it’s salted to your liking!
- If you can't find kohlrabi, you can try substituting parsnip, turnip, or even radishes. This will change the flavor profile of the soup a bit as these vegetables don't have the same sweet and subtle taste as kohlrabi, but they shouldn't be overpowering.
- This soup tastes great the next day, so you may want to consider making a double batch to have some leftovers!
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