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


  • 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


  • 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


  1. 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.
  2. Pour in stock, roasted tomatoes, chiles, cooke