Thanksgiving is done and most of us have a ton of leftover turkey to deal with. You can freeze it, make salad, use it in recipes to replace chicken or make yourself a good ol' turkey sandwich.
I for one am very thankful for the leftovers especially since my husband and I have both been sick for the last week. Again I am thankful that he was not as sick as I have been. You may think that sounds crazy but see he still has work everyday, I on the other hand have the luxury of staying home. So, if one of has to be worse off, I'd rather it be me.
He was a real trooper, feeling like crap and working without complaining. With leftovers he could still have a hot meal.
I did must up enough energy 3 days into being sick, to throw together this soup. It was a delicious way to use leftovers, and veggies before they spoiled, have a hot meal and not have to stand over the stove. Win win in all cases.
Some may argue that this is not keto since it has black beans, since keto does not recommend eating beans, but, being sick and needing added protein, I calculated the carbs and felt it was worth it, plus it added to the Tex Mex flare of the dish. So if you are still about your carbs or lack of and want to remain strick keto, leave the beans out. It's your dish, fix it the way you prefer, this really is more of a guide.
Hope you'll try it and if you do, let me know how you liked it.
Net carbs 8.9 per serving
Serving size 1 1/2 cups
7 cups water
3 chicken bouillon cubes
1 16oz can fire roasted tomatoes
1 14oz can black beans, rinsed and drained
3-4 cups diced leftover turkey
3 small sweet salad peppers, diced
1/4 sweet onion diced
6 medium size button mushrooms, diced
2 celery ribs, diced
2 tsp chili powder
1 tsp garlic powder
fresh cracked pepper to taste
2 tsp paprika
1 tsp oregano
1 TBSP parsley flakes
1 tsp cumin
Super simple meal, dice the vegetables and toss into a large pot. Bring to a boil and reduce heat, simmer for 1 hour.