Turkey Tortilla Soup

I’ve been making this Turkey Tortilla Soup on repeat for the last few days and I can’t be stopped!

Turkey Tortilla Soup from www.whatsgabycooking.com (@whatsgabycookin)

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 from www.whatsgabycooking.com (@whatsgabycookin)

Turkey Tortilla Soup

Yield: Serves 4

Turkey Tortilla Soup


  • 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


  1. 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.
  2. 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.
  3. Serve the soup into bowls and top with cheese, avocado, cilantro and crisp tortilla strips. Add extra lime juice if desired. Serve immediately.
  4. To make the tortilla strips
  5. 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.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Old El Paso. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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  1. 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.

  2. 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. 🙂

    1. 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

  3. 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!!

  4. 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!

  5. 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!

  6. 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.

  7. 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?

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