Ingredients
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4 cups chicken broth (or water with 1 tablespoon chicken bouillon)
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0.5 teaspoon salt
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1 teaspoon chicken bouillon (optional, for extra flavor)
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1 tablespoon coconut oil
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1 clove garlic, sliced
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0.5 cup chopped onion
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1 cup sliced tomatoes
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2 medium turnips, peeled and cubed
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0.25 cup chopped cilantro
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1 cup heavy cream
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10 oz queso fresco, cubed
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0.5 cup roasted green chile, chopped
Directions
Prepare the base: Heat the coconut oil in a large pot over medium heat. Add chopped onions and sauté until soft and translucent. Stir in the sliced garlic, cooking briefly to avoid bitterness.
- Add vegetables: Mix in the sliced tomatoes and cook until softened. Add the cubed turnips, sautéing until lightly browned and starting to soften.
- Build the broth: Pour in the chicken broth. If using water, add a spoonful of chicken bouillon for flavor. Season with salt and stir well.
- Simmer & enrich: Bring the soup to a boil, then reduce to a gentle simmer. Add the heavy cream and roasted green chile, stirring until well incorporated. Let cook until turnips are tender and the broth has thickened slightly to a creamy consistency.
- Finish with cheese & cilantro: Gently stir in cubed queso fresco and chopped cilantro. Allow the cheese to warm and soften slightly in the broth.
- Serve: Ladle into bowls and serve hot. Garnish with extra cilantro or a sprinkle of queso fresco if desired.
Recipe Note
Can I use potatoes instead of turnips?
Yes, you can use potatoes if you're not following a low-carb or keto diet. For carb-friendly alternatives, both turnips and rutabagas work well, offering a similar hearty texture while keeping the carb count much lower.
What type of cheese works best in this soup?
Queso fresco is the traditional choice because it softens without fully melting, giving the soup its authentic Sonoran texture. If unavailable, you can substitute with panela or even feta for a similar mild, crumbly bite.
How can I make this soup creamier?
The recipe already uses heavy cream for richness, but you can make it creamier by blending a small portion of the soup before adding the queso fresco, or by adding more cream to taste. Just be sure to stir gently once the cheese is added.
How do the carbs in potatoes, turnips, and rutabagas compare?
Great question! Potatoes are the highest in carbs, averaging 30–35g net carbs per cup. Turnips are much lower, with around 5g net carbs per cup, making them a great keto-friendly option. Rutabagas fall in between, at about 9g net carbs per cup, still far more carb-conscious than potatoes.
Nutrition
Amount/Serving
% Daily Value
- Fat
- 31.8 grams
- Carbs
- 12.1 grams
- Fiber
- 3.7 grams
- Protein
- 18.1 grams
