Leftover Turkey Tortilla Soup
With a few fresh ingredients, pantry staples, and leftover turkey, this soup is loaded with flavor and comes together super fast. Don’t miss the toasted tortilla strips which are stirred into the soup and added on top for crunch. To adjust the servings in this recipe, click on the number next to servings.
Servings: 6
Cost: $6.50
Equipment
- Dutch Oven or Large Stockpot
Ingredients
- 4 Taco-Sized Flour or Corn Tortillas, sliced into thin strips
- 2 Tbsp Cooking Oil, divided
- 1/2 cup Onion, diced
- 1/2 cup Carrots, diced
- 1/2 cup Celery, diced
- 2 Tbsp Tomato Paste
- 2 cloves Garlic, chopped
- 2 tsp Chili Powder (not cayenne pepper)
- 2 tsp Ground Cumin
- 2 tsp Paprika
- 1 tsp Salt
- 1 tsp Dried Oregano
- 1 14.5 oz can Diced Tomatoes (look for fire-roasted tomatoes for the most flavor)
- 4 cups Low-Sodium Chicken or Turkey Stock
- 4 cups Leftover Roasted Turkey, finely chopped or shredded
- 1 14.5 oz can Black Beans, drained and rinsed
- 2 Limes, sliced into wedges
Optional Toppings:
- Chopped Avocados
- Sour Cream
- Shredded Cheddar Cheese (or Mexican blend)
- Cilantro or Chopped Green Onions
- Thinly Sliced Jalapeños
Instructions
- Make tortilla strips: Preheat oven to 350°F / 177°C. Spread sliced tortillas out in a single layer on a sheet pan. Drizzle 1 Tbsp cooking oil over tortillas and toss with your hands to coat. Bake until tortilla strips are deep golden brown and crisp, stirring every few minutes, 10 to 12 minutes total.
- While tortillas toast, heat a Dutch oven or large sauté pan over medium heat. Add 1 Tbsp cooking oil and then add onion, carrots, and celery. Saute until vegetables are soft, 10 to 12 minutes.
- Add tomato paste, garlic, chili powder, cumin, paprika, salt, and oregano and saute until fragrant for 1 minute.
- Pour in diced tomatoes (including liquid), chicken stock, leftover turkey, and beans. Bring to a simmer and simmer gently, for about 10 minutes to let the flavors come together.
- Squeeze about half the lime wedges into the soup. Taste and season with some more salt and black pepper, if needed.
- To serve, place a small handful of crispy tortilla strips in the bottom of soup bowls. Ladle soup over top. Finish bowls of soup with remaining tortilla strips and any optional toppings. Enjoy!
Notes
Onions, Carrots, Celery - I chose these vegetables (often called mirepoix) for the soup because they are common vegetables that you might chop up for a holiday meal. If you’re planning ahead, you can chop an extra portion while cooking for the holiday and they’ll be ready to go when you want to make the soup. If you don’t have those vegetables leftover, you just use onion or even use a combination of chopped onion and bell peppers.
Nutrition
Calories: 229kcal | Carbohydrates: 17g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 591mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2602IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 2mg