Hold on to your roasted turkey leftovers -- including the bones to make stock -- and make this spicy Mexican-inspired soup the next day.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
50 min
35 min
4 servings



Heat the oil in a large saucepan over medium heat. Add the chili powder, garlic, onion, chipotle and 1 teaspoon salt and cook, stirring, until the onion softens, about 5 minutes. Add the turkey stock, tomatoes, 1/2 cup water and half the tortilla chips, bring to a boil, reduce the heat slightly and simmer, uncovered, until the soup has reduced slightly, about 25 minutes. Add the corn and cook for 5 minutes more.

Remove from the heat and stir in the turkey and lime juice. Adjust the seasoning with salt, if needed. Divide the soup among 4 bowls. Top with the cheese, cilantro, the remaining tortilla chips and avocado if using.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.


Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Turkey Burgers

Recipe courtesy of Bobby Flay

Turkey Meatloaf

Recipe courtesy of Ina Garten

Deep-Fried Turkey

Recipe courtesy of Alton Brown

Perfect Roast Turkey

Recipe courtesy of Ina Garten

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.