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Full of Mexican flavor and ready in under 30 minutes, this Turkey Tortilla Soup is the perfect solution to Thanksgiving leftovers.
Why You’ll Love This Recipe!
I always cook a bigger turkey than I need each Thanksgiving so that I will have leftovers. I think that is the best part of Thanksgiving, the leftovers. Turkey Tortilla Soup recipe is a delicious and easy way to use them up. If you don’t have leftover turkey you can also use chicken in this recipe.
There is also something about Thanksgiving that puts me in the mood for Mexican food after the big day. This soup is the perfect solution as it combines the leftover turkey and those Mexican flavors.
Ingredients Needed
- Onion. White or yellow onion.Â
- Oil. Use canola oil, vegetable oil or avocado oil.
- Garlic. Fresh is best!
- Chicken broth or turkey broth. You can also use leftover turkey stock.
- Turkey or chicken. Chopped or shredded
- Black beans. Use canned or make your own in the Instant Pot.
- Corn. Use whole kernel canned or frozen corn. I often buy the corn that comes with red and green peppers in it, if I can find it.
- Diced tomatoes with green chiles. I use the Rotel brand, use mild for a little heat or replace this with more diced tomatoes if you don’t want any heat.
- Diced tomatoes
- Seasoning. Chili powder, cumin, salt and pepper
- Limes wedges for garnish
.
How to Make Turkey Tortilla Soup
- Saute onion in a large pan or dutch oven over medium heat in oil.
- Add in garlic and saute one minute.
- Add in all ingredients including turkey meat. Do not add in toppings.
- Bring to a boil and reduce heat and simmer for 15-20 minutes.
- Serve with desired toppings such as cheese, tortilla chips, sour cream, cilantro, etc.
Toppings for Turkey Tortilla Soup:
- Sour Cream
- Grated Cheese. Cheddar or Monterey Jack.
- Chopped Tomato
- Tortilla Chips
- Tortilla Strips
- Fresh lime juice.
- Cilantro
- Chopped Jalapenos
- Sliced avocado
- Green Onions
Frequently Asked Questions
This soup will keep in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Absolutely! You can use leftover chicken breast or chicken thighs. Or you can cook up some chicken specifically to make this soup. My favorite way to do that is here.
Here are some other great ways to use up leftover turkey:
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Fiesta Turkey Soup
Ingredients
- 1 cup onion chopped
- 1 tsp canola oil
- 2 tsp minced garlic
- 4 cups chicken or turkey broth
- 3 cups chicken or turkey chopped
- 1 15 oz. can black beans drained
- 1 11 oz. can whole kernal corn with red and green peppers drained
- 1 10 oz. can diced tomatoes with green chiles
- 1 14.5 oz. can diced tomatoes
- 1 tsp chili powder
- 1 tsp cumin
- 1/8 tsp salt
- 1/8 tsp pepper
- Toppings: sour cream grated cheese, tortilla chips
Instructions
- Saute onion in a pan over medium heat in oil.
- Add in garlic and saute one minute.
- Add in all ingredients except toppings.
- Bring to a boil and reduce heat and simmer for 15-20 minutes.
- Serve with desired toppings.
Tips & Notes:
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Nutrition Facts:
Laurie says
I found this recipe a couple of years ago, and it is now my favorite go-to for turkey leftovers. I just finished eating it for lunch, and boy is it good! The first time I made it I didn’t have the “corn with red and green peppers” listed in the recipe. I did have on hand a jar of “Corn and Chile Salsa” from Trader Joe’s. I did not drain it, but threw in the whole jar. Wow! This really made a uniquely delicious soup, and I’ve done it that way ever since. That’s really the only reason I go to TJ’s anymore, and when I do I pick up a few jars just for this recipe, which I sometimes make with chicken.
Leigh Anne says
So glad you love it – I’m trying your version next time!!