Turkey Tortilla Soup

Hold on to your roasted turkey leftovers -- including the bones to make stock -- and make this spicy Mexican-inspired soup the next day.
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  • Level: Easy
  • Total: 50 min
  • Active: 35 min
  • Yield: 4 servings
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2 tablespoons vegetable oil

1 tablespoon chili powder

2 cloves garlic, thinly sliced

1 medium onion, chopped

1 chipotle chile in adobo sauce, minced

Kosher salt

4 cups homemade turkey stock or low-sodium chicken broth

One 15-ounce can diced tomatoes

2 cups corn tortilla chips, broken into bite-size pieces

1 cup corn kernels, fresh or thawed frozen

2 cups shredded cooked turkey

Juice from 2 limes

1/4 cup shredded Mexican blend cheese

1/2 cup fresh cilantro leaves

1 small avocado, diced, optional


  1. 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.
  2. 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.