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.
  • Level: Easy
  • Total: 50 min
  • Active: 35 min
  • Yield: 4 servings
Save Recipe


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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chicken Tortilla Soup

Chicken Tortilla Soup

Trisha's Chicken Tortilla Soup

Tortilla Soup

Tortilla Soup

Tortilla Soup

Spicy Tortilla Soup

Spicy Tortilla Soup

🤤 More Drool-Worthy Recipes