Turkey Tortilla Soup – Skinnytaste
This delicious and easy Tortilla Soup is a great way to use up your leftover Thanksgiving turkey or chicken.
Tortilla Soup
If you have leftover turkey or chicken and need some dinner ideas, you will love this easy Tortilla Soup! The turkey (or chicken) is simmered with onions, tomatoes and spices and topped with crispy strips of baked tortilla chips. If you wish, add some avocado, cheese or sour cream! More leftover turkey soup recipes you may like, Turkey Pot Pie Soup or Turkey Noodle Soup.
What Is Tortilla Soup?
Tortilla soup is a Mexican-inspired soup made with a tomato base most commonly with chicken but you can use turkey or beef if you prefer. It is simmered with spices and topped with crispy tortilla strips.
Tortilla Soup
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This delicious and easy Tortilla Soup is a great way to use up your leftover Thanksgiving turkey or chicken.
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, sliced thin (about 1 cup)
- 1 tablespoon minced garlic
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 15-ounce can crushed tomatoes
- 1 quart chicken or turkey stock, 4 cups
- 2 cups shredded cooked turkey meat, about 13 ounces
- Kosher salt and freshly ground black pepper, to taste
- 4 6-inch corn tortillas
- 3 tablespoons vegetable oil
- chopped fresh cilantro, for topping
- Additional toppings: sliced avocado, Greek yogurt, sour cream, shredded cheddar or jack cheese
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Preheat the oven to 350 degrees F.
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In a 3-quart or larger pot, heat the oil over medium. Add the onion and cook, stirring occasionally until soft, about 5 minutes. Add the garlic, chili powder, and oregano and cook, stirring often until fragrant, about 3 minutes.
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Add the tomatoes and the stock, raise the heat to medium-high, and bring to a boil then lower the heat to medium-low and simmer for 15 minutes.
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While the soup is simmering, brush each tortilla with the oil, then stack on a cutting board. Cut the tortilla stack in half, then into 1/2-inch wide strips.
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Arrange the strips on a sheet pan in a single layer (you may need to use more than one pan, or bake in rounds.) Season the strips with a few pinches of salt and bake until golden and crispy, about 10 minutes.
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Add the turkey meat to the soup pot and season with salt and pepper. Simmer for another 5 minutes to heat the turkey meat.
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To serve, top the soup with a handful of tortilla strips and cilantro, plus optional avocado, sour cream and cheese.
Serving: 11/2 cups, Calories: 246kcal, Carbohydrates: 16g, Protein: 17g, Fat: 10g, Saturated Fat: 1.5g, Cholesterol: 46mg, Sodium: 593mg, Fiber: 3g, Sugar: 4g
Keywords: leftover turkey recipe, tortilla soup
