Description
This flavorful Turkey Tortilla Soup is a quick and easy way to repurpose leftover turkey. Packed with chiles, corn, tomatoes, beans, and Tex-Mex spices, it’s a hearty and warming meal finished with fresh cilantro, lime juice, and crunchy tortilla chips.
Ingredients
- 2 Tbsp. olive oil
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1 (14.5 oz.) can fire-roasted tomatoes
- 1 (15 oz.) can black beans, drained and rinsed
- 2 (4 oz.) cans diced chiles
- 1 cup frozen corn
- 2 tsp. chili powder
- 1 tsp. dried oregano
- 4 cups chicken stock
- 1 cup water
- 3 cups shredded leftover turkey meat
- 1 cup fresh chopped cilantro, plus extra for serving
- ½ – 1 lime, juiced
- Kosher salt and fresh ground black pepper
- To serve: crushed tortilla chips and chopped avocado
Instructions
1. Heat olive oil in a Dutch oven over medium heat. Add onions and cook until soft, 3–5 minutes.
2. Add garlic and cook until fragrant, about 1 minute.
3. Stir in fire-roasted tomatoes, black beans, diced chiles, corn, chili powder, oregano, chicken stock, and water.
4. Season with salt and pepper to taste. Simmer uncovered for 15–20 minutes until slightly reduced.
5. Add shredded turkey and chopped cilantro, and cook until heated through.
6. Stir in lime juice just before serving.
7. Serve hot with crushed tortilla chips and chopped avocado.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
Add extra lime juice or hot sauce for a spicier finish.
To make it vegetarian, omit turkey and use vegetable broth.
This recipe is great for using up Thanksgiving leftovers or rotisserie chicken.