Leftover Turkey Tortilla Soup - Recipes from LT

October 13, 2009 1 Comment

Leftover Turkey Tortilla Soup - Recipes from LT

Looking to stretch your Turkey Leftovers beyond sandwiches? Get creative for brunch!

Leftover Turkey Tortilla Soup



  • 2 teaspoons Mexican style chili powder
  • 1 small cooking onion finely chopped
  • 3 tbsp. olive oil
  • 4 cups homemade turkey or chicken stock
  • 1 16-ounce can stewed diced tomatoes
  • 1 10-ounce package frozen corn
  • 1 can white kidney beans (drained & rinsed)
  • 2 cups diced cooked turkey (leftovers are perfect)
  • 1 cup coarsely broken corn tortilla chips
  • 2 teaspoons minced fresh jalapeño
  • 4 tablespoons shredded cheddar or mozza
  • 1 whole lime
  • ¼ cup freshly chopped cilantro for garnish


  • Place onion, olive oil & chili powder in heavy medium saucepan. Stir over low heat just until fragrant and the onion starts to sweat, about 3 minutes.
  • Add broth and tomatoes with their juices. Increase heat and bring to boil.
  • Add corn, beans, turkey, 1/3 cup corn chips and minced jalapeño. Simmer until vegetables are tender, about 10 minutes.
  • Season soup to taste with salt & pepper and your favorite hot sauce if you like a bit more heat. Ladle soup into deep bowls, dividing equally. Sprinkle with remaining corn chips, some shredded cheese and cilantro serve with a fresh lime wedge for squeezing.

Prep Time: 15 minutes

Cook time: 20 minutes

Yield: 2 servings

1 Response

Jennifer Wood
Jennifer Wood

November 21, 2020

That soup sounds so good! I will try it 😊. Thank you 👍

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