Keto Creamy Turkey Taco Soup is an oh-so hearty soup with a delicious broth! It is perfect for the Holidays, or for any cold winter day! For the Holidays, turkey dinner is a tradition in many households. In our family roasting a turkey takes over Joanie’s Thanksgiving and Christmas kitchen. The smells are unforgettable and she makes the best roasted turkey. But, what to do with all the left-overs? Joanie has an answer with this creamy soup!
We never had many left-overs when the family members joining us were numerous. However, our children are now many miles away and sadly so many siblings are also scattered. But, the turkey tradition lives on. We always manage to have some loved ones for dinner. But now, the left-overs are extensive. As a result, Joanie has created a few low-carb recipes to use the Holiday left-overs. Her Keto Creamy Turkey Taco Soup is a real Southwestern treat!
Creamy Turkey Taco Soup
Ingredients
Roasted turkey is the key component for Joanie’s hearty Creamy Turkey Soup. For the Holiday’s, she always finds the perfect fresh or frozen turkey. Some folks only use fresh turkeys. They do cost more, and at the risk of receiving numerous negative comments, to me, they both taste the same – delicious! Maybe it is the Chef in the kitchen, or maybe it is just what I always ate. You choose your favorite, fresh or frozen – just save the leftovers for a delicious soup.
When we moved to the Southwest, Joanie made more recipes featuring just a bit of heat. This recipe is no exception. It is creamy, and also a taco flavored soup. She combines chicken and beef broth – it produces a deeper flavored stock. The heat comes from the cumin, chili powder, and the Rotel tomatoes. The combination also produces the taco taste. Joanie makes a number of Southwestern soups. You may also want to try one of the following:
Southwestern Shrimp Bisque
Cooks in 45 minutesDifficulty: EaSYA Keto creamy bisque with delicious shrimp bites and a Southwestern kick of chili and spice. Being a bisque means it is creamy, smooth, and loaded with low-carb high-fat ingredients.
Low Carb Texas Chili
Cooks in 60 minutesDifficulty: EasyA Low Carb version of traditional chili without the beans and masa – just lots of beef, chili, and taste! A delicious “Bowl of Red.” Top it with a dollop of sour cream, chopped red onions, and cheddar cheese!
Keto Albóndigas (Meatball) Soup
Cooks in 60 minutesDifficulty: MediumKeto Albóndigas Soup, a classic Mexican recipe. A delicious stock with lots of vegetables for flavor – and a bit of a kick!
Preparation Tips
This recipe is actually very easy. It may seem like there are a lot of ingredients, however, it is all made in one pot. Joanie likes to use her large Dutch Oven for her soups. That is all it takes. Actually, the preparation for the soup takes about as long as the actual cooking. It all comes together quickly. Chop up the vegetables ahead of time and you will be surprised how quickly the soup is on the table.
Sometimes, pre-made stocks are not available in our freezer. Joanie often uses “Better Than Bouillon” to quicken the process of making delicious soups. This is a real time-saving tip for a post-Thanksgiving soup. After all, who wants to spend hours in the kitchen the day after Thanksgiving making a homemade stock. After all, it is “Black Friday.”
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Low Carb Creamy Turkey Taco Soup – Perfect for Any Cold Winter Day
Keto Creamy Turkey Taco Soup is perfect for any cold winter day. It is great for using up Holiday left-overs, but that should not be the only time you make this delicious and hearty soup. We often make a turkey breast on our home rotisserie oven. It comes out moist and delicious as it bastes in its own juices. We then use the left-over meat for this hearty soup. Give it a try – the soup has a taco kick and is definitely Tasty Low Carb!
Keto Creamy Turkey Taco Soup
Course: SoupCuisine: AmericanDifficulty: Medium6
15
minutes15
minutes388.2
kcal7.6
g30
minutesKeto Creamy Turkey Taco Soup is an oh-so hearty soup with a delicious broth! Not just for using those Holiday left-overs – perfect for any cold winter day!
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Ingredients
2 tablespoons 2 tablespoons Butter
2 stalks 2 stalks Celery sliced
1/4 cup 32 g Carrots sliced
1/2 cup 80 g Red onion diced
2 cups 473 ml Chicken broth
2 cups 473 ml Beef broth
1/2 teaspoon 1/2 teaspoon Sea salt
1/4 teaspoon 1/4 teaspoon Black pepper
1 teaspoon 1 teaspoon Chili powder
1/4 teaspoon 1/4 teaspoon Onion powder
2 teaspoons 2 teaspoons Cumin
2 cups 280 g Turkey meat roasted, roughly chopped
1 can 1 can Rotel tomatoes 10 ounce can
8 ounces 227 g Cream cheese softened
1 cup 237 ml Heavy cream
Instructions
- Heat Dutch Oven or stock pot over medium-high heat. Melt the butter in the pan.
- Add onion, celery, and carrots and sauté until just beginning to soften (3 minutes).
- Add the broth and spices, followed by the turkey and Rotel tomatoes. Reduce heat to medium and simmer for 2 minutes, until vegetables are tender.
- Drop in the softened cream cheese, stirring well to combine. Follow with the heavy cream. Taste and adjust seasonings as desired. Cook for additional 10 minutes and serve hot,.
Chef’s Notes
- Mild Rotel tomatoes have just the right amount of heat and flavor for this recipe. It is basically chopped tomatoes and green chilies. For more kick you could use the Original Rotel tomatoes. If you want a thicker soup you can remove the broth and use an emersion blender to thicken. Then combine with other ingredients and serve.
Nutrition Facts
- Calories: 388.2kcal
- Carbohydrates: 9.1g
- Protein: 16.5g
- Fat: 32.7g
- Saturated Fat: 19.5g
- Cholesterol: 125.9mg
- Sodium: 1024.9mg
- Potassium: 476mg
- Fiber: 1.5g
- Sugar: 5.6g
- Vitamin A: 2360IU
- Vitamin C: 14mg
- Calcium: 116.5mg
- Iron: 2mg
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