Turkey Tortilla Soup
Cozy up with a bowl of Turkey Tortilla Soup, a hearty, flavorful meal that's perfect for using up leftover turkey! This one-pot wonder combines tender shredded turkey, black beans, sweet corn, and a zesty tomato base infused with smoky spices like cumin, chili powder, and paprika. Freshly fried corn tortilla strips add a satisfying crunch, while a squeeze of lime and a handful of cilantro brighten each bite. Ready in just 45 minutes, this comforting soup is topped with your favorite garnishes—think creamy avocado, melty cheese, or a dollop of sour cream. Perfect for a weeknight dinner or when you're craving Southwest-inspired flavors, this recipe delivers bold taste and wholesome goodness in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 small jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel or similar)
- 2 tablespoons tomato paste
- 6 cups chicken or turkey broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 3 cups cooked turkey, shredded
- 2 tablespoons lime juice
- 1 cup fresh cilantro, chopped
- 6 corn tortillas, cut into thin strips
- 0.5 cup vegetable oil (for frying tortilla strips)
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- toppings: avocado slices, shredded cheese, sour cream, extra cilantro (optional)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño, and sauté for 3-4 minutes until softened and fragrant.
Sprinkle in the cumin, chili powder, and smoked paprika, and cook for an additional minute to toast the spices.
Stir in the diced tomatoes with green chilies and tomato paste, mixing well to combine.
Pour in the chicken or turkey broth and bring the mixture to a simmer.
Add the black beans, frozen corn, and shredded turkey. Stir well and let the soup simmer gently for 15-20 minutes.
While the soup is simmering, prepare the tortilla strips. Heat the vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches until golden and crispy, about 1-2 minutes per batch. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.
Once the soup has finished simmering, stir in the lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper as needed.
Serve the soup hot, topped with crispy tortilla strips and your choice of optional toppings like avocado slices, shredded cheese, sour cream, and extra cilantro.
Nutrition Facts
Calories |
3684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.5 g | 251% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 7213 mg | 314% | |
| Total Carbohydrate | 230.8 g | 84% | |
| Dietary Fiber | 58.1 g | 208% | |
| Total Sugars | 29.1 g | ||
| Protein | 278.4 g | 557% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 759 mg | 58% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 6752 mg | 144% | |
*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.
