Turkey Tortilla Soup is a perfect use for leftover turkey! This delicious soup is filled with chunks of turkey, black beans and corn all in a rich broth.
Leftover turkey
Thanksgiving dinner is a big deal and takes a lot of planning. But luckily, there are usually a lot of leftovers and you can eat again and again. When I start planning for the holiday dinner, I also start planning for the leftovers! The leftovers are just about as important as the main dinner!
This turkey tortilla soup is a must for the after holiday menu. It's delicious, easy to make, and uses up that huge turkey you just had to make!
This soup has a liquid broth flavored with chili powder, tomatoes, onions and garlic. It is loaded with chunks of turkey, black beans, corn and green chilies. The soup is topped with crunchy tortilla strips, green onions and fresh cilantro.
Another great soup using leftover turkey is this Turkey Barley Soup.
Key ingredients
- Cooked turkey - This is a great way to use up all those small bits of leftover turkey. You can also slice into chunks. Feel free to use chicken instead of the turkey.
- Broth - Use homemade chicken or turkey broth.
- Black beans - Use canned black beans. Rinse and drain beans.
- Corn - I use frozen corn
- Canned tomatoes - Diced canned tomatoes. Use store bought or your own home canned tomatoes.
- Homemade taco seasoning - Making your own is easy, but you can use a packet of store bought too.
Step by step directions
Soup
- Sauté onions.
- When soft, add garlic and corn meal. Stir over low heat for 1 minute.
- Sprinkle on chili powder. Stir for 1 minute. Do not overcook chili powder or it will turn bitter.
- Pour broth over onion mixture and cook over medium heat until simmering.
- Add black beans, corn, turkey and tomatoes.
- Add salt and pepper.
- Simmer for an additional 5 minutes until heated through.
Crispy tortilla topping
- Slice corn tortillas into thin strips.
- Place on a baking sheet and spray with cooking spray.
- Toss strips with your fingers and spray again.
- Sprinkle with taco seasoning.
- Place in a 400 degree oven for 10 minutes. Remove from oven and toss lightly.
- Return to oven for an additional 10 minutes or until strips are crispy.
Tips for making turkey tortilla soup
- If your family doesn't like spicy, decrease the amount of chili powder used.
- Most canned chilies have a heat index - mild, medium or hot. Select the type that best fits your taste.
- Add all the juices from the canned tomatoes.
- Be certain to rinse all the sauce from the canned black beans before using in this soup.
- This soup can also be made using leftover chicken - chicken tortilla soup
Make ahead or freeze
You can make this soup ahead of time. It is great to leave simmering on the stove, or make up a batch and store in the refrigerator and then reheat at lunch or dinner time.
This soup can be frozen. I often make a double batch and then freeze half for another meal. Just add the fresh topping and tortillas strips when ready to eat.
Toppings
You can add a variety of topping to this soup, depending on what you have on hand and your individual taste.
I always like to add freshly chopped cilantro, green onions and crispy tortilla strips. You could also add shredded cheese, a dollop of sour cream, fresh avocado, fresh tomatoes, and jalapeno slices.
More delicious soup recipes
- Creamy Tomato Soup
- Cheesy Broccoli Soup
- Chicken Noodle Soup
- Clam Chowder
- Enchilada Soup
- Creamy Chicken and Wild Rice Soup
- Ham and Bean Soup
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my Soup Recipes!
Turkey Tortilla Soup
Ingredients
Soup
- 1 Tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- ¼ cup corn meal
- 1 Tablespoon chili powder
- 8-10 cups turkey or chicken broth
- 2 cups cooked turkey (shredded or chopped)
- 1 14.5 oz can chopped tomatoes
- 1 15 oz can black beans (rinsed and drained)
- 1 ½ cups frozen corn kernels
- 1 8 oz can roasted chili peppers (chopped)
- 1 teaspoon salt
- 1 teaspoon pepper
Tortilla Strips
- 1 Tablespoon taco seasoning
- 12 corn tortillas
Toppings
- ¼ cup fresh cilantro (chopped)
- ¼ cup green onions (chopped)
Instructions
Soup
- Saute onions with olive oil over medium heat1 Tablespoon olive oil, 1 onion
- When soft, add garlic and corn meal. Stir over low heat for 1 minute.2 cloves garlic, ¼ cup corn meal
- Add chili powder and stir. Do not overcook chili powder or it will turn bitter.1 Tablespoon chili powder
- Add broth and cook over medium heat until simmering.8-10 cups turkey or chicken broth
- Add black beans, corn, turkey, peppers and tomatoes.2 cups cooked turkey, 1 14.5 oz can chopped tomatoes, 1 15 oz can black beans, 1 ½ cups frozen corn kernels, 1 8 oz can roasted chili peppers
- Add salt and pepper.1 teaspoon salt, 1 teaspoon pepper
- Simmer for an additional 5 minutes until heated through.
Toppings
- Slice corn tortillas into thin strips.12 corn tortillas
- Place on a baking sheet and spray with cooking spray.
- Toss strips with your fingers and spray again.Sprinkle with taco seasoning.1 Tablespoon taco seasoning
- Place in a 400 degree oven for 10 minutes.
- Remove from oven and toss lightly.Return to oven for an additional 10 minutes or until strips are crispy.
- Top with fresh cilantro and green onions¼ cup fresh cilantro, ¼ cup green onions
Video
Notes
- If your family doesn't like spicy, decrease the amount of chili powder used.
- Most canned chilies have a heat index - mild, medium or hot. Select the type that best fits your taste.
- Add all the juices from the canned tomatoes.
- Be certain to rinse all the sauce from the canned black beans before using in this soup.
- Can also be made using leftover chicken.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This soup recipe was originally posted in November of 2015. The pictures, text and recipe have been updated.
Cathy says
The addition of the corn meal is a great thicker. I did a freezer dive and pulled out thanksgiving turkey and stock for this one. Thank you,
Kathy says
Hi Cathy,
Thanks so much for your comment! This is a great use for using up that leftover turkey! Glad you enjoyed it!
Kathy 🙂
Valentina says
Kathy, the flavors in this soup lure me right in. And it's so hearty and comforting, too. I love your new (& old) photos. All are very pretty! 🙂 Valentina
Kathy says
Thanks, Valentina!
Fred G says
A great soup. And a good use of turkey.
Kathy says
It's a great way to use every last little bit of the turkey.
Dawn - Girl Heart Food says
Tortilla soup is a fave! Love how you used leftover turkey - such a yummy idea! A big of this would be delicious for lunch today!!
Kathy says
It so warm and comforting!
Mary Ann | The Beach House Kitchen says
Perfect for all my leftover turkey Kathy! ANd it's snowing here right now, so a nice big bowl of this would be perfect!
Kathy says
We got our first real snowfall of this year this morning. I need another bowl of soup!
Danielle @ So Munch Love says
Soup is such a great way to use up leftover turkey because if it's a bit dry, the broth pulls everything back together. I love the Mexican twist, too! Yum yum!