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Turkey tortilla soup in a white bowl.
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Turkey Tortilla Soup

This turkey tortilla soup is a delicious way to use up leftover turkey! This tasty soup is made with beans, corn, tomatoes, flavorful turkey broth (from leftover turkey bones), and finished with lime juice. Toppings take this soup from great to knock-your-socks-off: we’re using crispy tortilla strips, flavorful cheddar, creamy avocado, and tangy sour cream.
Course Soup
Cuisine mexican-inspired
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 290kcal
Author Aleksandra


for the soup:

  • 2 tablespoons olive oil
  • 1 medium onion
  • 1 red bell pepper
  • 3 cloves garlic
  • 1 teaspoon chili powder spice mix
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • pinch of cayenne pepper or more, to taste
  • 1 tablespoon flour or corn flour
  • 5 cups turkey or chicken broth 1 1/4 liters
  • 1 (14-oz/400ml) can kidney or black beans
  • 1 (14-oz/400ml) can corn
  • 1 (14-oz/400ml) can crushed or diced tomatoes
  • 3 cups cooked turkey chopped into cubes 375g
  • 1 1/2 tablespoons lime juice or to taste
  • salt and pepper to taste

soup toppings:


  • Prepare the ingredients: dice the onion, cut bell pepper into small cubes, finely chop garlic.
  • Heat olive oil in a large pot over medium heat. When hot add the onion and bell pepper, cook for about 5 minutes, stirring from time to time, until the onion is soft and translucent.
  • Add garlic, chili powder, oregano, paprika, cumin, and cayenne pepper. Cook for 30 seconds.
  • Add the flour, cook for 1 minute.
  • Add turkey broth, corn with the liquid from the can, beans with the liquid from the can, and crushed tomatoes. Bring to a boil then simmer over low heat for 15 minutes.
  • Add turkey to the pot and cook for 1-2 minutes, until warmed through.
  • Take the pot off the heat, season the soup with lime juice, salt, and pepper to taste.
  • Assemble the soup: ladle soup into bowls, stir in some chopped cilantro. Top with tortilla strips, chopped avocado, shredded cheese, and a dollop of sour cream.
  • Enjoy!


  • This soup is just slightly spicy, if you want it spicier, add more chili powder/more cayenne pepper/diced jalapenos/canned green chilies/other chili peppers to the soup.
  • Instead of tortilla strips, you can garnish the soup with crushed tortilla chips.
  • If you have some oil reserved from frying tortilla strips you can use it here instead of olive oil.
  • You can fry/bake tortilla strips while the soup is cooking (it doesn’t take long).
  • Calories = 1 serving (1/6 of the soup), doesn't include toppings. This is only an estimate!


Calories: 290kcal