My Turkey Tortilla Soup
Warm up with a hearty bowl of My Turkey Tortilla Soup, a zesty and satisfying recipe perfect for using up leftover turkey! This vibrant soup combines tender shredded turkey, black beans, sweet corn, and a medley of spices like cumin, chili powder, and paprika for a smoky, flavorful base. Simmered in a rich tomato and broth mixture, it's topped off with crispy homemade tortilla strips, creamy avocado slices, and a sprinkle of fresh cilantro. Customize each bowl with shredded cheese or a squeeze of fresh lime for a tangy twist. Quick to prepare and brimming with bold, Southwestern-inspired flavors, this turkey tortilla soup is a family favorite that’s both comforting and nutrient-packed. Perfect for cozy weeknights or casual gatherings, it's a delicious way to make the most of your leftovers!
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Recipe Information
Ingredients
- 3 cups cooked turkey (shredded or diced)
- 2 tablespoons olive oil
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 medium green bell pepper (diced)
- 1 small jalapeño (seeded and minced, optional)
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes (canned, with juices)
- 6 cups chicken or turkey broth
- 15 ounces black beans (drained and rinsed)
- 1 cup frozen corn
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons lime juice (freshly squeezed)
- 0.25 cup fresh cilantro (chopped, for garnish)
- 4 whole corn tortillas (cut into strips)
- 0.25 cup vegetable oil
- 1 medium avocado (sliced, for garnish)
- 0.5 cup shredded cheese (cheddar or Monterey Jack, optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened.
Stir in the garlic, green bell pepper, and jalapeño (if using), and sauté for another 2–3 minutes.
Mix in the tomato paste, cumin, chili powder, paprika, oregano, salt, and black pepper. Cook for 1–2 minutes to toast the spices.
Add the diced tomatoes (with juices) and chicken or turkey broth. Bring to a gentle simmer.
Stir in the black beans, corn, and cooked turkey. Let the soup simmer for 15–20 minutes to meld the flavors.
While the soup is simmering, heat the vegetable oil in a skillet over medium-high heat.
Fry the tortilla strips in batches until golden and crispy. Remove and drain on paper towels.
Once the soup has finished cooking, stir in the lime juice and adjust seasoning as needed.
Ladle the soup into bowls and top with crispy tortilla strips, sliced avocado, shredded cheese (if using), and fresh cilantro.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 7.9 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1269 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
