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Home » Soup

Published: Nov 30, 2019 · Modified: Oct 10, 2022 by Kathy

Turkey Tortilla Soup

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A bowl of soup filled with turkey, veggies and topped with tortilla strips.

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.

A bowl of soup topped with crispy tortilla strips.

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

Bowls filled with black beans, corn, tomatoes and chopped turkey.
  • 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.
Tortilla strips covered with seasoning on a baking sheet.

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
A bowl filled with a red soup topped with onions and tortilla strips.

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!

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    Beef and Barley Soup
  • A cup of Butternut Squash Carrot Soup with a drizzle of cream on the top.
    Butternut Squash Carrot Soup
  • A bowl of chili topped with sour cream and cheese.
    Three Bean Turkey Chili
  • A bowl of soup with turkey, carrots and barley.
    Turkey Barley Soup
A bowl of soup topped with crispy tortilla strips.

Turkey Tortilla Soup

Kathy Berget
A delicious soup filled with turkey, black beans, corn and green chilies.
5 from 22 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Dinner, Lunch
Cuisine Mexican
Servings 8 people
Calories 203 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Stainless Steel Pot
Prevent your screen from going dark

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 heat
    1 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 onions
    ¼ 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

Serving: 1cupCalories: 203kcalCarbohydrates: 30gProtein: 10gFat: 6gSaturated Fat: 1gCholesterol: 18mgSodium: 1297mgPotassium: 423mgFiber: 4gSugar: 2gVitamin A: 418IUVitamin C: 19mgCalcium: 58mgIron: 2mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

This soup recipe was originally posted in November of 2015. The pictures, text and recipe have been updated.

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Reader Interactions

Comments

  1. Cathy says

    January 09, 2022 at 1:31 pm

    5 stars
    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,

    Reply
    • Kathy says

      January 09, 2022 at 4:44 pm

      Hi Cathy,
      Thanks so much for your comment! This is a great use for using up that leftover turkey! Glad you enjoyed it!
      Kathy 🙂

      Reply
  2. Valentina says

    December 02, 2019 at 9:18 pm

    5 stars
    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

    Reply
    • Kathy says

      December 03, 2019 at 4:45 am

      Thanks, Valentina!

      Reply
  3. Fred G says

    December 02, 2019 at 6:02 pm

    5 stars
    A great soup. And a good use of turkey.

    Reply
    • Kathy says

      December 03, 2019 at 4:46 am

      It's a great way to use every last little bit of the turkey.

      Reply
  4. Dawn - Girl Heart Food says

    December 02, 2019 at 6:21 am

    5 stars
    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!!

    Reply
    • Kathy says

      December 03, 2019 at 4:43 am

      It so warm and comforting!

      Reply
  5. Mary Ann | The Beach House Kitchen says

    December 02, 2019 at 4:39 am

    Perfect for all my leftover turkey Kathy! ANd it's snowing here right now, so a nice big bowl of this would be perfect!

    Reply
    • Kathy says

      December 03, 2019 at 4:44 am

      We got our first real snowfall of this year this morning. I need another bowl of soup!

      Reply
  6. Danielle @ So Munch Love says

    November 29, 2015 at 12:16 pm

    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!

    Reply
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5 from 22 votes (14 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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