Turkey Tortilla Soup
Prep time
Cook time
Total time
The perfect way to use leftover turkey or chicken in a whole new way.
Recipe type: soup
Cuisine: Mexican
Serves: 6 servings
  • 1 Tbsp oil
  • 1 onion, chopped
  • 1 bag frozen bell pepper strips
  • 2 cups frozen corn kernels
  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 1 14-oz can fire roasted diced tomatoes
  • 6 cups water + 1 Tbsp Vegetable Better Than Bouillon OR 6 cups low sodium vegetable broth
  • 2 cups cooked shredded or cubed chicken or turkey (or 1 can drained white beans)
  • 1 handful fresh chopped cilantro, or 1 Tbsp Gourmet Garden lightly dried cilantro
  • 3 corn tortillas, cut into thin strips, or 1½ cups cooked rice or other grain
  • Juice of ½ a lime
  1. Heat oil in a large heavy-bottomed pot over medium heat.
  2. Add onion to pan and sauté for 3-4 minutes, then add the bag of bell pepper strips and continue to sauté until the veggies soften.
  3. Add oregano, cumin and corn and sauté another minute, then add the canned tomatoes and broth and let cook until simmering.
  4. A few minutes before serving, add the turkey, cilantro, lime juice and tortillas and cook until everything is hot.
  5. Serve with tortilla chips, avocado, and/or a dollop of Greek yogurt
Make this soup vegetarian or vegan by swapping the turkey for white beans or crumbled tofu.
Recipe by Eating Made Easy at https://eating-made-easy.com/turkey-tortilla-soup/