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–+ servings
Two bowls of turkey tortilla soup with toppings on table with beer, lime wedges, and scattered tortilla strips

Leftover Turkey Tortilla Soup

40aprons.com/leftover-turkey-tortilla-soup-2/
This turkey tortilla soup recipe is a vibrant, zesty one-pot meal, with smoky chipotle, fire-roasted tomatoes, sweet corn, and black beans, all in a rich broth topped with all your favorite fixings. It's the perfect way to turn leftover holiday turkey into a tasty, fast meal!
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Recipe Makes (Approximate): 4

Equipment

  • Large soup pot or Dutch oven (4-quart or larger)
  • Wooden spoon or silicone spatula
  • ladle
  • Serving bowls

Ingredients

For the Soup

  • 2 teaspoons olive oil
  • 1 onion (roughly chopped)
  • 3 to 4 cloves garlic (roughly chopped)
  • 1 jalapeño pepper (stem and seeds removed, roughly chopped)
  • Kosher salt and freshly cracked black pepper (to taste)
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cumin
  • ½ teaspoon ground chipotle pepper
  • 14 ounce can fire-roasted tomatoes and green chiles
  • 3 cups chicken stock
  • ¾ cup black beans (drained and rinsed)
  • ¾ cup frozen corn
  • 1 cup shredded or chopped cooked turkey

Toppings

  • Shredded cheese
  • Chopped cilantro
  • Sour cream
  • Sliced green onions
  • Sliced avocado
  • Crushed tortilla chips or tortilla strips

Instructions

  • Heat 2 teaspoons olive oil in a large soup pot or Dutch oven over medium heat.
  • Add 1 roughly chopped onion to the pot and cook, stirring occasionally, until softened and starting to turn golden, about 5 to 6 minutes.
  • Add 3 to 4 cloves roughly chopped garlic and 1 roughly chopped jalapeño pepper (seeds and stem removed) to the pot. Cook for 1 to 2 minutes until fragrant.
  • Season with kosher salt, freshly cracked black pepper, ¼ teaspoon dried oregano, ¼ teaspoon cumin, and ½ teaspoon ground chipotle pepper. Stir to toast the spices for about 30 seconds.
  • Pour in 1 (14-ounce) can fire-roasted tomatoes and green chiles (with their juices) and 3 cups chicken stock. Stir well, scraping up any browned bits from the bottom of the pot.
  • Bring the soup to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Let simmer for 10 minutes.
  • Stir in ¾ cup drained and rinsed black beans, ¾ cup frozen corn, and 1 cup shredded or chopped cooked turkey.
  • Continue cooking for 3 to 5 minutes until the turkey is warmed through and the corn is tender.
  • Taste and adjust seasoning with additional salt, pepper, or a squeeze of fresh lime juice.
  • Ladle into bowls and serve with desired toppings: shredded cheese, chopped cilantro, sour cream, sliced green onions, sliced avocado, and crushed tortilla chips or strips.

Recipe Notes

Make it Vegetarian: Skip the turkey and use 1½ cups total mixed beans (black beans, pinto beans, kidney beans). Replace chicken stock with vegetable broth. Add extra vegetables like diced bell peppers or zucchini for more substance.
Make it Dairy-Free: Simply omit the cheese and sour cream toppings. Load up on avocado, cilantro, and crushed tortilla chips instead for plenty of flavor and texture.
Adjust the Heat Level: Start with ¼ teaspoon ground chipotle pepper if you're sensitive to spice, or omit it entirely for a mild version. You can always add hot sauce at the table for those who want more kick.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep toppings separate. The soup will thicken as it sits; add a splash of chicken broth when reheating to thin it out.
Freezing: This soup freezes beautifully for up to 3 months. Cool completely, transfer to freezer-safe containers, and freeze without the toppings. Thaw overnight in the refrigerator and reheat on the stovetop over medium heat, stirring occasionally.
Reheating: Reheat on the stove over medium heat until warmed through, adding extra chicken broth if needed. You can also microwave individual portions for 2 to 3 minutes, stirring halfway through.
Using Raw Chicken or Turkey: If you don't have leftovers, add 12 ounces raw boneless, skinless chicken breast (cut into bite-sized pieces) after the soup comes to a simmer. Cook for 12 to 15 minutes until chicken reaches 165°F internally, then proceed with adding beans and corn.
Slow Cooker Method: Sauté the onion, garlic, and jalapeño in a skillet first, then transfer to slow cooker with tomatoes, stock, spices, beans, and corn. Cook on low for 4 to 6 hours or high for 2 to 3 hours. Add shredded turkey in the last 30 minutes just to warm through.

Nutrition Information (Approximate)

Calories: 222calProtein: 4gFat: 2gSaturated Fat: 0.4gSodium: 131mgPotassium: 257mgTotal Carbs: 16gFiber: 4gSugar: 1gNet Carbs: 12gVitamin A: 119IUVitamin C: 10mgCalcium: 27mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/leftover-turkey-tortilla-soup-2/