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Transform leftover turkey (or chicken!) into something delicious! This tortilla soup is full of fresh veggies and spices.
Are you all "turkey-ed out"? No, no, I didn't say "tuckered out" (though the two are a bit related), you heard me right- are you turkey-ed out? Don't worry, you're not alone. It's a seasonal malady that often occurs this time of the year in the U.S. and we came down with it at The Café this past weekend. After preparing and enjoying a traditional turkey dinner for Thanksgiving, we weren't really in the mood for much more turkey other than a sandwich or two. In fact, we were just plain tired of turkey (see, they are related - we were tuckered out on turkey)! My dilemma was that huge container of leftover meat staring at me each time I opened the refrigerator door.
Being in the mood for Mexican, I decided to give the leftovers a fun, flavorful facelift and set about making soup! Not just any soup, but a "south of the border" inspired soup with lots of fresh veggies, crushed tomatoes, green chiles, cilantro, chili powder, and cumin. I added fresh corn tortillas, not only to the soup itself where they melt into the broth providing a unique, delicious and authentic flavor, but also cut in strips and baked until crisp as a delightful topping.
We LOVED this soup! My husband, who's not a huge soup fan, ate THREE bowls for dinner the other night. The following morning we shot photos for the blog and guess what? After looking at that yummy stuff again and inhaling the intoxicating aroma as we took the pictures, we both ate the white bowls of soup pictured for breakfast! It's that good and we totally forgot about being "turkey-ed out".
If you don't have left-over turkey, this soup is just as delicious with grilled, roasted or even rotisserie chicken. It would be a wonderful and welcome treat to pull out of the fridge on a hectic pre-holiday evening when time is running short or when unexpected guests arrive. The recipe makes a lot, but it freezes well or makes a great meal for a crowd. Serve it with bowls of sour cream, chopped tomato, diced avocado, cilantro sprigs, Cotija cheese and the yummy crisp corn tortilla strips. Oh, and don't be surprised when your guests request second .............. or third helpings!
I'm sharing my soup on Stone Gable's On the Menu Monday.
- 2 tablespoons extra virgin olive oil
- 2 medium onions chopped in ¼-inch dice
- 3 stalks celery chopped in ¼-inch dice
- 4 medium carrots chopped in ¼-inch dice
- 4 teaspoons cumin
- 4 teaspoons chili powder
- 1 tablespoon oregano
- 1 teaspoon crushed or ground coriander
- 6 cloves garlic minced
- 8 - 6- inch corn tortillas cut in small pieces
- 2 ½ quarts low sodium chicken broth
- 2 28- ounce cans crushed tomatoes
- ½ cup finely chopped cilantro stems I use the lower stalks of the cilantro and save the leaves for garnishing the top. The stems have a ton of flavor and this is a great use for them. Just cut off any roots and/or brown ends and use the lower few inches
- 2-3 teaspoons kosher salt or fine sea salt to taste
- 4-6 cups shredded turkey or chicken
- 1 - 19- ounce bag frozen corn kernels I like the kind labeled "super sweet"
- 2 - 4- ounce cans green chiles
- 2 - 15- ounce can black beans drained and rinsed
- Suggested toppings:
- sour cream
- chopped tomatoes
- diced avocado
- cilantro sprigs
- Cotiga cheese crumbled
- Crispy Tortilla Strips see recipe below
- 6 6- inch corn tortillas cut in ¼ inch strips
- 2 tablespoons canola oil
- fine sea salt or kosher salt
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Heat the olive oil in a large pot or dutch oven over medium heat. Add onions, carrots, and celery and sauté until tender. Add the next 6 ingredients and cook stirring frequently for 2 minutes.
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Add chicken broth, crushed tomatoes, cilantro and salt and bring to a boil. Reduce to a simmer and cook for 45 minutes until all veggies are tender.
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Puree soup in batches with a regular blender or food processor or use a stick blender* to puree soup right in the pot.
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If using a regular blender or food processor, return pureed soup to the pot. Add turkey (or chicken), corn, green chiles and black beans. Simmer gently for another 10 minutes. Ladle into soup bowls and serve with toppings, if desired.
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Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray.
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Pile tortilla strips onto the baking sheet and drizzle with the oil. Sprinkle generously with salt and toss with your fingers to coat.
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Spread strips out on the sheet pan. Bake in the oven until deep golden and crisp, stirring every few minutes for about 20 minutes Watch them carefully as they will easily burn.
Notes: I love my stick blender. They're inexpensive and indispensable in my kitchen. A stick blender makes preparing yummy soups like this a breeze.
Kaye says
Enjoyed this soup today! Thank you!
Kaye says
I made your soup today. We really enjoyed it! Thanks for the recipe!
Chris Scheuer says
So happy you enjoyed it Kaye. Thanks for taking the time to let me know ~ Chris
Sandra Lee says
Mighty tasty and the photos are so enticing. Love this!
Magic of Spice says
That is one lovely tortilla soup! Excellent use of leftover turkey and my family does love their soup 🙂
love to cook! says
Chris thank you so much for responding to my questions. I love that you always respond to any question. You are so dedicated and I applaud you for doing what you do on a daily basis. I celebrate your recipes everyday and share them everyday. Thanks again.
The Café Sucré Farine says
Hello Love to Cook!
I'm so happy you enjoyed the soup. Thanks for your questions. When you create recipes yourself, sometimes it's hard to make the directions really clear. I think because of your kind questions I corrected the recipe to make it more clear. Thanks!
love to cook! says
Made the soup for dinner tonight. We all loved it . I roasted chicken breast in the oven and used that. So tasty and it makes a big batch. Sour cream and cheddar cheese and the tortilla chips were perfect. Had a hard time finding the recommended cheese. All worked out . Thanks Chris .
love to cook! says
Chiles when do they go in or are they on top.
love to cook! says
Chris, is this stems only for the cilantro or is it a combo . Thank you
lena says
so this is the recipe! the photo of the soup is good enough to tempt me..cant imagine scott doing the photoshooting for you..makes him even hungrier! LOL! like the idea of adding the crips tortillas too!
Cathy at Wives with Knives says
There are lots of my favorite flavors going on in this beautiful soup, Chris. I wish I had saved some of my turkey stock but next time I buy a rotisserie chicken at Costco I'll use it for the recipe. Love all those yummy toppings.
Kim Garceau says
Love this soup!!!!!!! It looks really yummy, healthy and filling!
Lora CakeDuchess says
I'm ready for another day of feasting;)Now this is a delicious and fun way to use turkey leftovers-love the flavors!
sophiesfoodiefiles says
What a lovely & very lovely soup! I must make it soon!
MMMMMM,..;Looks so appetizing & fab too!
LeiShell says
Looks so yummy! I want to try it with chicken since I have no leftover turkey! Great photos too!
Lisa {Authentic Suburban Gourmet } says
What a PERFECT way to use leftover turkey! I adore tortilla soup and your recipe sounds amazing. Lovely photos!!! Hope you had a wonderful holiday!
Lola says
see, this is why i love soup, the list of ideas is endless. This looks so incredibly good x