I’ve been making this Turkey Tortilla Soup on repeat for the last few days and I can’t be stopped!
Now that the craziness from Thanksgiving has subsided, it’s all about making use of those leftovers! This Turkey Tortilla Soup is exactly the way to do it and it’s been on repeat for me the last few weeks. I’ve had turkey coming out of my ears (that’s a weird visual) between Thanksgiving, Friendsgiving and all our Thanksgiving photoshoots. Hands down my favorite way to use up the leftovers is in this Turkey Tortilla Soup. It’s a 100% different flavor profile than Thanksgiving dinner – which is exactly what I need seeing as how I’ve had multiple Thanksgivings this year.
I can’t decide my favorite part of this soup. Is it the soup? The toppings? I mean the avocado, cilantro, cheese? All of the above? I load mine up with TONS of crispy tortilla strips because it IS tortilla soup after all! The Old El Paso tortillas make for the perfect crispy strips that are so addictive you might eat all of them before you even get to the soup
Turkey Tortilla Soup
Ingredients
- 2 teaspoons olive oil
- 1 onion roughly chopped
- 3-4 cloves garlic roughly chopped
- 1 jalapeño pepper stem and seeds removed and roughly chopped
- kosher salt and freshly cracked black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 1 14- ounce can fire roasted tomatoes and green chiles
- 3 cups chicken stock
- 15 ounces black beans drained
- 1 cup frozen corn
- 2 cups Shredded Turkey a 1 rotisserie chicken, shredded
Toppings:
- small wedge of Colby jack cheese freshly shredded
- Limes
- Avocado
- Cilantro
- Small Old El Paso Flour Tortillas cut into thin strips
Instructions
- Heat a large saucepan over medium high heat. Add the onion, garlic and jalapeño and sauté for until the onion is translucent and the jalapeño softens. Season with the salt, pepper, dried oregano, cumin and chipotle pepper. Stir to combine and cook for 1-2 minutes until the spices toast. Add the fire roasted tomatoes and the turkey stock and bring the mixture to a boil. Reduce to a simmer and simmer for 30 minutes.
- Using an immersion blender, blend the soup ingredients until smooth. Taste and adjust salt and pepper as needed. Add the black beans, corn and shredded turkey and let them come to temperature before serving.
- Serve the soup into bowls and top with cheese, avocado, cilantro and crisp tortilla strips. Add extra lime juice if desired. Serve immediately.
To make the tortilla strips
- In a small skillet, heat the vegetable oil over medium high heat. Once hot, add the tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crisp. Remove the tortillas once crisp with a pair of tongs and transfer them to a paper towel lined plate to dry. Season with salt.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
I love your recipes!
Great flavors!
Perfect for post-Thanksgiving!!
This looks so delicious! I am so making this very soon!
Gaby! This looks so delicious and comforting! I’m drooling!!!
I love a warm bowl of soup during this time of year! Can’t wait to try this recipe 🙂
Dani | http://www.styledvariety.com
Yes, yes, yes!! Our weather has been so cold, I have been thinking about soup!! This is the one!! Love how it has so many goodies in it.
I could get after this for sure! I love tortilla soup. Was actually planning on making your posole soon. My Grandma brought me fresh green chile from New Mexico. Maybe I’ll throw some in this soup. 🙂
Such a pretty soup! Now I know what I am making for dinner!
This is exactly what I love to eat all winter long! Love the tortilla strips!
This looks SO good! I love the crispy tortilla strips!
This soup sounds so wonderful! I can almost taste it now.
What if you don’t have an immersion blender??
do you have a blender? You could use that instead – just let the mixture cool a bit before blending and then heat it back up after blended
get one.
This was fantastic! I should have doubled it because it was a hit with the whole family!
Will definitely save the turkey tortilla soup for after Turkey Day!! Everything will be ready just have to toss it all together, add avocado, tortilla strips, BIG bowls and spoons!!
For an easy soup, this has a wonderful developed flavor, a very tasty tortilla soup- this soup will be a menu regular in my house. I can see how easily it will be adaptable to convert to a vegetarian version for my vegetarian friends. Thanks!
This was a fantastic Soup! Will be making this again and again!
Just made this and it was delicious! I too grew up in Tucson and loved Café Terricotas tortilla soup. Thanks or sharing this easy and delicious recipe!
This was delicious! So much flavor. It had the perfect kick of spice. So easy to make on a week night. I used rotisserie chicken instead of turkey. Instead of frying the tortillas, I bought salad topping tortilla strips instead and it was amazing.
Wow! This looks so yummy! This is a great recipe because I have most of this stuff on hand already–however I only have ground turkey at home right now. So, I’m wondering if I could add ground turkey instead of shredded? Thoughts?
totally – just saute it up before adding
OMG! Made it tonight and it is to die for! Best tortilla soup I have ever made! I recently roasted a turkey and had leftover meat so I used that-Thank you so much! I have also recently made your blt guacamole and chocolate tart with kettle chip crust- both were delicious! Can’t wait to try more of your recipes!! Thank you again!!!
Just made this. It was bomb! Added some cream and it turned out lovely. Thanks for sharing. Saving this for future parties. XO
This is quite possibly the best soup I’ve ever cooked! My husband agreed! Thank you for this recipe!
Perfect and delicious way to use up Thanksgiving turkey! I had homemade veggie broth that I used and just crushed up some tortilla chips on top.
This recipe was incredible!! The soup was so flavorful and was a great use for our leftover white meat turkey. I used a jar of salsa instead of fire roasted tomatoes because it was what I had on hand, and served it with pumpkin tortilla chips from Trader Joe’s: it was the perfect post-thanksgiving meal.