Tortilla soup with leftover turkey

PRINT

Transform your leftover turkey into a warm and comforting meal with this easy-to-make Tortilla Soup! This recipe is the perfect way to repurpose that holiday turkey while creating a delicious dish that’s packed with flavor. Combining tender turkey, hearty black beans, and vibrant vegetables, this soup is not only satisfying but also a breeze to prepare.

It’s a fantastic way to enjoy a wholesome meal that will warm you up on any chilly day. What makes this recipe particularly appealing is its versatility; you can easily customize it by adding your favorite toppings. Garnish each bowl with crispy tortilla strips, creamy avocado slices, fresh cilantro, and a sprinkle of cheese for a delightful texture and flavor contrast.

Whether you’re looking for a quick weeknight dinner or a comforting dish to share with friends and family, this Tortilla Soup is the ideal solution. It’s simple, delicious, and makes the most of your leftovers, turning ordinary turkey into an extraordinary meal that everyone will love. Dive into this delightful recipe and discover how easy it is to create a comforting soup that celebrates your culinary creativity!

Prep time 20 minutes Cook time 30 minutes

Total time: 50 minutes Yields: 4-6 serving

Ingredients

Tortilla strips 

• 5 small corn tortillas, cut into ½ -inch wide strips

• 2 tablespoons oil

Note: this tortilla strips can be replaced with store bought tortilla chips

Tortilla soup

• 1 tablespoon oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 (28 ounce) can crushed tomatoes 

•  2 cups low sodium chicken broth or 2 cubes chicken bouillon

• 1 jalapeno pepper diced

• 1 tsp ground cumin

• 1 teaspoon chili powder

• 1 teaspoon dried oregano

• 1 (15 ounce) can black beans, rinsed and drained

• 3 cups shredded cooked turkey (preferably breast)

• 1 cup frozen sweet corn kernels, thawed

• ¼ cup chopped fresh cilantro

• 2 medium avocados, sliced, for garnish

• ½ cup shredded Monterey Jack cheese or Mexican cheese blend, for garnish (optional)

• 2 tablespoons chopped green onions ,for garnish (optional)

Directions

Tortilla strips

1. Preheat the oven to 375 degrees F (190 degrees C)

2. Cut tortillas into thin strips  and place on a prepared baking sheet.

3. Drizzle with oil and toss to coat. Spread evenly on the baking sheets and bake for 10 to 15 minutes, or until crispy.

Tortilla soup

1. In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the chopped onion, minced garlic and diced jalapeno and sauté until the veggies soften (about 5 minutes). 

2. Stir in chili powder, cumin powder and oregano and cook for another minute until fragrant.

3. Add the crushed tomatoes and chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for 5 to 10 minutes.

4. Stir in black beans, cooked turkey, and sweet corn. Simmer for an additional 10 minutes.

5. Ladle the soup into individual serving bowls. Top each bowl with crispy tortilla strips, avocado slices, shredded cheese, chopped cilantro, and green onions as desired. Enjoy!