Turkey Tortilla Soup

Elevate your tortilla soup with this Turkey Tortilla Soup! Made with leftover turkey, this soup is hearty, rich, and loaded with incredible flavor.

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This soup is packed with flavor, thanks to the use of leftover turkey. Whether you’re using leftover roasted, grilled, or smoked turkey, it takes this soup to a whole new level! Next time you have extra turkey on hand, this recipe is the perfect way to use it up.

As with any great soup, the flavors develop in layers. It’s quick to prepare, and you’ll end up with a delicious, comforting bowl that rivals any restaurant version.

Ingredients

• Cooking oil – I prefer avocado oil, but use what you like.
• Sweet onions – Regular white or yellow onions work, too.
• Jalapeno – Remove seeds if you prefer less heat.
• Garlic – Fresh cloves, minced.
• Chicken broth – Or substitute with homemade turkey broth or stock.
• Diced tomatoes – Use a 28-ounce can.
• Fresh tomatoes – Roma tomatoes are a good choice.
• Green bell pepper – Seeded and diced.
• Black beans – Rinse well or the liquid will make the soup cloudy.
• Leftover turkey – Use cooked, shredded or diced turkey.
• Frozen corn niblets – Fresh corn kernels can be used if you have them.
• Lime juice – Freshly squeezed.
• Chili powder – Use regular chili powder, not cayenne pepper. They’re not the same thing.
• Cumin – Ground cumin. A little goes a long way—too much will overpower the soup.
• Ground chipotle powder – Or use ground cayenne pepper.
• Salt and pepper

To Garnish Your Turkey Tortilla Soup:

• Cilantro – Fresh, chopped.
• Avocado – Diced just before serving.
• Shredded cheese – Cheddar or Monterey Jack.
• Sour cream – Full-fat sour cream works best.
• Crispy tortilla strips – Make your own or buy pre-made from the store.
• Pico de gallo – Add a spoonful on top.

How to Make The Best Turkey Tortilla Soup

Scroll down for the full recipe card with exact measurements and printable instructions.

Heat the oil in a large pot over medium heat until it’s hot. Add the onions and jalapeño and cook 3 to 4 minutes, until the onions go soft. Seed the jalapeño if you want the flavor without much heat, or leave the seeds in for more kick.

Stir in the garlic and cook another minute. Keep it moving here, garlic burns fast on its own and turns bitter, which follows the whole pot through.

Pour in the broth, diced tomatoes, and fresh tomatoes. Bring it to a low simmer, cover, and let it go about 15 minutes. This is where the base builds, so give it the full time before the rest goes in.

Add the bell pepper, black beans, turkey, corn, and spices, then simmer uncovered another 5 minutes. The turkey is already cooked, so you’re just warming it through and letting it take on the spices. Longer than this and it goes dry.

Turn off the heat and stir in the lime juice, salt, and pepper. Add the lime off the heat, right at the end, so it stays bright instead of cooking flat. Taste and adjust the seasoning now.

Ladle into bowls and top with whatever garnishes you like, tortilla strips, avocado, cheese, or cilantro.

Chef Jenn’s Tips

• Prep your ingredients before you start cooking. Have all your veggies diced and ready to go.
• Adjust the chipotle pepper to your liking. Add a little at a time, as it can be quite spicy.
• No turkey? You can use rotisserie chicken or leftover grilled chicken if you prefer.
• Even better the next day! The flavors develop more as the soup sits, making it perfect for meal prep.

Make It A Meal

This Turkey Tortilla Soup is satisfying on its own, but it also pairs well with quesadillas, sliders, or a Philly cheesesteak sandwich. You can also add it to your Tex-Mex spread with dishes like queso, corn salad, or chili.

Storage

Store any leftover soup in an airtight container in the fridge for up to 3-4 days. It also freezes well; just let it cool completely before storing.