Tortilla Turkey Soup

Forget the bland, day-after leftovers pulled begrudgingly from plastic Tupperware containers. Instead, with a few steps, you can create something everyone will love. This recipe will help you put a new spin on those turkey remnants. Try leftover turkey in soup for a tasty, flavorful change. This Mexican-inspired turkey soup has crunchy tortilla strips, creamy avocado, and fresh cilantro for a zesty day after Thanksgiving dish. And with those dropping temperatures, you’ll love to have a big bowl of steaming soup to warm you up. This Tortilla Turkey Soup is the fuzzy scarf of soups—comforting, lovely, and you’ll reach for it again and again, especially this season.


  • 10 (6-inch) fajita-size corn tortillas, cut into 1/2-inch-wide strips
  • Vegetable cooking spray
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1 small jalapeño pepper, seeded and minced
  • 1 tablespoon olive oil
  • 1 (32-oz.) container chicken broth
  • 1 (10-oz.) can medium enchilada sauce
  • 2 cups chopped cooked turkey
  • 1 teaspoon ground cumin
  • Toppings: chopped avocado, shredded sharp Cheddar cheese, chopped fresh cilantro, chopped tomatoes

How to Make It

Step 1

Preheat oven to 450°. Place half of tortilla strips in a single layer on a baking sheet. Coat strips with cooking spray; bake 10 minutes or until browned and crisp, stirring once.

Step 2

Sauté onion and next 2 ingredients in hot olive oil in a Dutch oven over medium-high heat 5 to 6 minutes or until browned.

Step 3

Add chicken broth and remaining unbaked tortilla strips to onion mixture. Cook broth mixture over medium heat 3 to 5 minutes or until tortilla strips soften and broth mixture thickens slightly.

Step 4

Stir in enchilada sauce and next 2 ingredients, and cook 6 to 8 minutes or until mixture is thoroughly heated. (Do not boil.) Serve with baked tortilla strips and desired toppings.