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a ladle bringing some paleo turkey tortilla soup out of a large pot

Paleo Turkey Tortilla Soup

This Paleo Turkey Tortilla Soup is a healthy version of the classic. Made with veggies, spices, and leftover turkey, it's a warm and comforting recipe that's super easy to make. Plus it's low carb, gluten free, and Whole30 compatible!
Course Soup
Cuisine Mexican
Keyword #turkey, soup, whole30
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Calories 162kcal
Author Taryn Solie



  • 1/2 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
  • 1/2 cup diced onion
  • 1 yellow bell pepper
  • 1 large kohlrabi
  • 1/2 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


  • 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 1/2 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 1/2 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.


  • 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!


Calories: 162kcal | Carbohydrates: 12g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 1161mg | Potassium: 481mg | Fiber: 3g | Sugar: 4g | Vitamin A: 227IU | Vitamin C: 43mg | Calcium: 21mg | Iron: 1mg