Turkey Tortilla Soup {with Paleo Option}
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
gluten-free, paleo, dairy-free, egg-free, nut-free
  • 2 tablespoons olive oil
  • 1 large white onion, diced
  • 2 cloves of garlic, minced
  • 2 dry chipotles (or 1 jalapeƱo, minced)
  • 2 bell peppers, diced (red, yellow, or orange)
  • 2 teaspoons sea salt plus more
  • 2 teaspoons ground chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 28 ounce can of organic fire roasted diced tomatoes
  • 6 to 8 cups low-sodium turkey or chicken broth (use this tutorial to make from the turkey carcass)
  • 4 cups shredded turkey (or chicken)
  • 1 or 2 limes
Optional Add-ins:
  • black beans
  • corn
Topping Options:
  • 8 or more cassava flour tortillas, cut into thin strips (or corn tortillas)
  • lime wedges
  • fresh cilantro, roughly chopped
  • fresh green onions, thinly sliced
  • avocado
  • sour cream
  • shredded cheddar or colby jack
  1. In a large saucepan, heat the olive oil over a medium-high heat. Add the onion, garlic and all your peppers, saute until the onion is lightly translucent and the peppers have all softened, a bit. Add chili powder, oregano, cumin, coriander and salt, stir. Cook another minute. Add the roasted tomatoes and broth and bring to boil. Bring to a boil, then reduce the heat to a simmer and simmer the soup for 30 minutes or so to really allow all of the flavors to come together. Taste the soup and add additional spices, as you'd like. Remove the two whole chipotle peppers, if you added.
  2. Meanwhile, slice 8 or more corn tortillas into thin strips. In a heavy skillet, heat the pan over a medium high heat and add enough oil (use ghee, lard, tallow or other high-heat appropriate oil) to cover the bottom of the pan by ⅛ - ¼ - inch. Once hot, add the tortilla strips in a single layer, frying quickly for about 45 seconds to 1 minute, flipping them once to ensure both sides get crisp. With a pair of tongs, remove the tortillas once crispy and golden brown and transfer them to a paper towel lined plate to dry. Season with salt and a little chili powder.
  3. Add the shredded turkey (or chicken) to the soup, simmer until heated through. Add a few bunches of cilantro and the juice of one to two limes and stir.
  4. Serve soup topped with the crispy tortilla strips, diced avocado, fresh cilantro, green onions and a few squeezes of lime. You can also top with shredded cheddar, hot sauce, sour cream or whatever else you might like.
Recipe by Tasty Yummies at https://tasty-yummies.com/turkey-tortilla-soup/