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With layers of fabulous flavor, this Turkey Tortilla Soup is perfect for leftover turkey (or chicken).
Got turkey? We've gotcha covered! This Turkey Tortilla Soup is one of our favorite soups, ever! And it's a wonderful "south of the border" depart from traditional Thanksgiving flavors.
I originally posted this recipe as Chicken Tortilla Soup, but it also works so well with turkey I thought I'd send it out again for you to try with your leftover Thanksgiving turkey. If you didn't cook the bird this year or if yours got all gobbled up, no problem. The recipe is wonderful with rotisserie (or leftover) chicken as well.
My husband, Scott enjoys soup, but after a couple meals of it, he's ready to go on to something else. Not with this soup! I'm quite certain, if I served this one for breakfast, lunch and dinner, he would be thrilled! For as many days as it lasted!
There are lots of layers of flavor in this soup and one of the things that makes it stand out is the corn tortillas. In the pictures, they're shown as a wonderful crispy topping, but what you don't see is even more delicious. Diced tortillas are sautéed with onions and garlic in the base of this soup. They "melt" into the chicken broth as it simmers, and add that delicious and authentic south of the border flavor.
The soup's easy to throw together, but don't let the ingredient list scare you. It consists mostly of spices, canned tomatoes, chicken broth, onions, garlic - stuff you probably already have in your pantry. You've got the turkey, right? So pick up corn tortillas, green onions, a couple limes and a bunch of cilantro and you'll be good to go.
Skip the cilantro?
Oh, and speaking of cilantro, don't skip it! Even if you normally have an aversion to cilantro, it's totally different when it's simmered in a soup like this. Don't take my word for it though. I shared this "don't skip the cilantro" advice in the Chicken Tortilla Soup post and shortly afterwards, I got this comment:
Made this for dinner last night, followed the recipe exactly, and it was fabulous! I heartily second Chris’s note about the cilantro — our oldest daughter cannot stand it and she didn’t even notice it was in the soup. An essential flavor, so definitely don’t skip it. This one goes in the keeper file!
Here are just a few of the comments from other readers who have loved this soup:
From Jessica
I made this today since there is a slightest bit of chill in the air and wanted an excuse to make something “cozy”. We all love it! I’m lucky to live near a place that has some awesome Mexican rotisserie chicken and home made corn and flour tortillas. They give you enough for a army so I had plenty of them for the soup and to crisp in the oven. And you were totally right about not skimping on the cilantro. With all the spices in the soup it doesn’t come out tasting harsh. Just a nice little background flavor. My tortillas were very thin and melted right into the soup and gave it an extra texture that just made the whole experience more,,, satisfying, I guess is the right word?. Either way thank you for such a great recipe!
From Lauren
I made this last night and it was amazing!! I actually added jalepenos with the onions and spices (my family orders the atomic wings at wing joints so they’re always asking for my spice) and it was perfectly spicy. Also added a bit of cheese at the end with the avacado and fresh cilantro. Will have to save this recipe because I made a whole pot last night and it’s almost gone already!!
One more, this one from a Suzie, who actually has a Hispanic heritage:
Made this for dinner last night, and it was SO good. Not like the tortilla soup I grew up eating in my Mexican household, and I mean that in a good way. Will definitely make again.
See what I mean? It truly is amazing! So, pull out that leftover turkey and get the soup pot simmering. Your house will smell fantastic. Just one request, please. Scott would be eternally grateful if you saved a bowl (a big one!) for him!
P.S. This makes a large pot of soup. Feel free to cut the recipe in half (although you might be sorry you did as it warms up beautifully and makes great lunches and meals on the run).
- 6 small corn tortillas
- 3 tablespoons extra virgin olive oil
- 1 large onion finely diced
- ¾ cup green spring onions, finely sliced
- 1 ¼ cups finely chopped cilantro about 1 medium size bunch*
- 6 medium cloves garlic minced
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons sweet paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons brown sugar
- 2 14½- ounce cans diced fire-roasted tomatoes If you can't find the fire-roasted tomatoes, just use regular, canned diced tomatoes.
- 10 cups low sodium chicken broth
- 6 cups diced or shredded leftover turkey or chicken
- 2 tablespoons lime juice
- Optional toppings: crispy tortilla strips** thinly sliced green (spring) onions, coarsely chopped cilantro, diced avocado
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For the soup, stack the corn tortillas on top of each other. Cut pile in half. Cut each stack into ¼-inch thick strips, widthwise.
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In a large Dutch oven or heavy-duty soup pot, heat oil over medium heat. Add onion, green onions, cilantro, garlic, oregano, cumin, chili powder, paprika salt, pepper and brown sugar. Sauté for 8-10 minutes or until onions are translucent and tender. Add corn tortilla strips and sauté for another two minutes or until softened.
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Add tomatoes and broth, then bring to a boil. Reduce to a simmer and cook, uncovered, for 45 minutes, maintaining a steady simmer. (Tortilla strips should be melted into the broth by this point.) Add chicken and cook for another 5 minutes. Remove from heat and add lime juice. Taste and more salt and peppe,r if needed.
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Optional toppings for soup: crispy tortilla strips**, sliced green onion, chopped, fresh cilantro, diced avocado and/or lime wedges.
**For the crispy tortilla strips, preheat oven to 400˚F. Line a sheet pan with foil for easy clean up. Stack and cut 6 small tortillas in the same way as directed above in the soup recipe. Place strips on prepared sheet pan and drizzle with 1 tablespoon of olive oil. Sprinkle with ½ teaspoon kosher salt and toss lightly with your hands until all strips are coated with oil. Spread out, as much as possible, to a single layer. Bake for 10 minutes then remove from oven and toss with a spatula. Redistribute to an even layer and return to oven. Repeat until golden and crisp, a total baking time of 20-30 minutes.
**Even if you don't like cilantro, don't skip it here. When it's sautéed, then simmered, it looses all the fresh cilantro taste but adds amazing flavor to the soup!
Mollybea says
Yes, this is the best! And who should know being from San Antonio TX! 🙂 Normally I don't care for tomato base Tortilla Soups but this is wonderful! I may even try the seasoning of this recipe sometime in my chicken broth base Tortilla Soup, but with this great soup, why try!? Thanks Chris!
Chris Scheuer says
Wow, that's awesome Mollybea! So happy you took the time to let us know. With you being from San Antonio, I feel like the recipe is now verified!! 🙂
Mollybea says
Chris, thanks for your reply. You tried helping me with my printing problem a couple of weeks ago. I think I might know what it is. Believe it might be that I need to install a print driver update. Will see if that works and I'll let you know. Side note, need some low fat, healthy, quick and eeeaaasy recipes. I'm 73 now, very young at heart and active, (diabetes/overweight) and don't like to cook as much as I used to. Although I go thru spells when I like to cook often. Love baking sweets, but have to cut back on that! Thanks for all you do, it's appreciated. You're my favorite! Mollybea
Laura | Tutti Dolci says
Chicken tortilla soup is one of my favorites, so I know I'd love this too!
Sandra Garth says
This is the kind of soup we like to have year round. Picky hubby doesn't care much for cilantro but I'll take his sprinkle!
cheri says
Hi Chris, I'm sold, pinned for later. Lovely soup!!
Susan says
Since I've already decided on your turkey corn chowder to finish off our leftovers I'll be pinning this one for the next time I have chicken leftover 😉 Sounds delicious and I'm getting over my aversion of cilantro more each time I use it.
Chris Scheuer says
Susan, I think you'll conquer your aversion with this recipe! It's so delicious!
Mollybea says
And Cilantro has a lot of nutritional benefits! It grew on me and now I love it!
Robyn Gleason says
I definitely have to try this soup, Chris! All those delicious, complementary flavours - wow! I would be happy eating soup every day of the year so this is right up my alley. Sharing this scrumptious recipe!
Chris Scheuer says
Thanks Robyn! It's just such a fun bunch of flavors all combined!
Diane Stuckey says
This sounds very yummy. Happy Thanksgiving. Have a good weekend Diane
Chris Scheuer says
Thanks Diane, you too!
Tricia @ Saving room for dessert says
I love this Chris! We have plenty of turkey and I need a good pot of soup. So happy to read the excellent comments. Thanks for sharing!
Chris Scheuer says
Thanks Tricia! Seems we all have some turkey left this time of the season!
Ginny Hartzler says
Yum! Warming, wonderful, and beautiful!
Chris Scheuer says
Thanks Ginny! It is really a fun taste this time of the year!
sue | theviewfromgreatisland says
Looks great Chris, and with all that wonderful feedback, this must be a winner! I'm a cilantro lover, so it's right up my alley 🙂
Chris Scheuer says
I think you'll love it Sue!
Angie@Angie's Recipes says
I have never had a tortilla soup...and this looks not only delicious, also a great recipe to use up the turkey leftover.
Have a great weekend, Chris!
Chris Scheuer says
Hi Angie! I think you'll love the fun combination of flavors!