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Turkey Tortilla Soup

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Turkey Tortilla Soup
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  • Prep 10 min
  • Total 45 min
  • Servings 6
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Wondering what to do with your leftover turkey? Try shredding it up and making some delicious leftover Turkey Tortilla Soup! Savory black beans, corn and spices meet shredded turkey and a variety of tasty toppings for a satisfying comfort meal with a kick of heat. Serve it up in just 45 minutes—the whole family will be begging for seconds of this Turkey Tortilla Soup!
By Gaby Dalkin
Updated Mar 9, 2023

Ingredients

  • 2 teaspoons olive oil
  • 1 onion, roughly chopped
  • 3-4 cloves garlic, roughly chopped
  • 1 jalapeno pepper, stem and seeds removed and roughly chopped
  • kosher salt and freshly cracked black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cumin
  • 1/2 teaspoon ground chipotle pepper
  • 1 14-ounce can fire roasted tomatoes and green chiles
  • 3 cups chicken stock
  • 15 ounces black beans, drained
  • 1 cup frozen corn
  • 2 cups leftover Shredded Turkey

Toppings:

  • Shredded Cheese
  • Limes
  • Avocado
  • Cilantro
  • 2 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), cut into strips

Steps

  • 1
    Heat a large saucepan over medium high heat. Add the onion, garlic and jalapeno and sauté for until the onion is translucent and the jalapeno softens. Season with the salt, pepper, dried oregano, cumin and chipotle pepper. Stir to combine and cook for 1-2 minutes until the spices toast. Add the fire roasted tomatoes and the turkey stock and bring the mixture to a boil. Reduce to a simmer and simmer for 30 minutes.
  • 2
    Using an immersion blender, blend the soup ingredients until smooth. Taste and adjust salt and pepper as needed. Add the black beans, corn and shredded turkey and let them come to temperature before serving.
  • 3
    Serve the soup into bowls and top with cheese, avocado, cilantro and crisp tortilla strips. Add extra lime juice if desired. Serve immediately.
  • 4
    To make the tortilla strips: In a small skillet, heat about 1/4 cup of vegetable oil over medium high heat. Once hot, add the Old El Paso™ tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crisp. Remove the tortillas once crisp with a pair of tongs and transfer them to a paper towel lined plate to dry.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don't have leftover turkey, you can shred up some breast meat from a rotisserie chicken instead.
  • tip 2
    Customize this Turkey Tortilla Soup recipe with your preferred toppings. If you like it extra spicy, add a few dashes of hot sauce.

Nutrition

Nutrition Facts are not available for this recipe
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