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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.
- Oil, use canola, vegetable, or avocado oil.
- Garlic, fresh is best!
- Chicken Broth, you can also use turkey broth or leftover turkey stock.
- Turkey
- Black Beans, use canned or make your own in the Instant Pot.
- Corn, 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
- Seasonings, chili powder, cumin, salt and pepper
- Limes, wedges for garnish
.
How to Make Turkey Tortilla Soup
- Sauté onion in a large pan or dutch oven over medium heat in oil.
- Add garlic and sauté one minute.
- Add remaining ingredients, including turkey meat.
- Bring to a boil.
- Reduce heat and simmer for 15-20 minutes.
- Serve with desired toppings such as cheese, tortilla chips, sour cream, cilantro, etc.
Tips
- Turkey Tortilla Soup is great on its own, but I like to serve it with grated cheese, tortilla chips, and sour cream.
Frequently Asked Questions
How do I store leftover turkey tortilla soup?
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.
Can I use leftover chicken instead of turkey?
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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Turkey Tortilla 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:
Kathy powell says
Can you freeze this soup. Making it tomorrow. Sounds amazing
Leigh Anne says
Absolutely, it should freeze really well.
Tiffany says
I made this after Thanksgiving and it was a HUGE hit with all the adults and children in my family. We use smoked turkey and I’m already looking forward to the next bowl tomorrow. Thank you for posting such a delicious recipe.
Deanna says
Made this tonight. It was delicious!! Just the right amout of spices to give it a little kick.
Jessica says
Hi Leigh, This is a great idea for Thanksgiving leftovers. Just one question, was this recipe intended to use raw turkey or chicken, or cooked turkey or chicken? 15-20 minutes simmer for pre-cooked poultry seems like a lot. Going to try out your recipe this week!
Leigh Anne says
The simmer time is not to cook the meat but to give the flavors a chance to come together. The cook time is correct.
Leslie says
November 6, 2017
HI, Running out to grocers in a minute to pick up ingredients for Fiesta Turkey Soup. I’m cooking for about a hundred friends at an informal get together tomorrow. This is a terrific find. Thanks…I’m not even going to need luck this is a recipe I can do with confidence. bye now.
Respectfully,
Leslie