For most of us, November means a lot of turkey leftovers after celebrating Thanksgiving, along with wondering what to do with them! This month’s recipe utilizes my favorite way to use leftover turkey; turkey soup! This paleo friendly recipe is quick, easy, delicious, and can easily be altered to accommodate food sensitivities.
– Dr. Margaret Litchy-Miller
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Calories: 510 kcal
Ingredients
- 1 1/2 tablespoons avocado oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 t chipotle chili powder
- 1 teaspoons dried oregano
- 1/2 teaspoon smoked paprika optional
- 1 teaspoon salt
- 2 cups chicken stock or turkey
- 2 cups cooked turkey or chicken chopped
- 1 can fire-roasted tomatoes undrained
- 1 4.5- ounce can green chiles undrained
- 12- ounce bag frozen cauliflower rice
- 1 14- ounce can full-fat coconut milk or coconut cream whisked until smooth
- 1/2 cup fresh cilantro chopped, optional
Toppings
- sliced green onions
- chopped fresh cilantro
- fresh jalapeños thinly sliced
- diced avocado
- coconut cream or sour cream sour cream only if not paleo or on Whole30
- lime wedges
- shredded cheese if not paleo or on Whole30
- pan-fried tortilla strips or corn chips if not paleo or on Whole30
Instructions
- Heat avocado oil in a large pot over medium heat, then add onion. Cook until softened, stirring regularly, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute. Sprinkle in spices and salt and stir to coat well, then cook 30 seconds.
- Pour in stock, roasted tomatoes, chiles, cooked turkey, cauliflower rice, and coconut milk and stir until smooth. Bring to a simmer over medium heat. When cauliflower rice is cooked through, stir in chopped cilantro then ladle into serving bowls and serve with toppings.
Want to see the link to this recipe from 40 Aprons? Click here.
