Turkey Tortilla Soup

Turkey Tortilla Soup

59 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Marisa

“Leftover turkey on hand? Try this soup, it's so good I make it year round with either turkey or chicken meat. Serve with tortilla chips on the side.”

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Adjust Servings

Original recipe yields 4 servings



  1. Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens slightly. Stir in green and red enchilada sauces and cumin. Stir in turkey and half-and-half; heat through but do not boil.
  2. Divide soup among four bowls and garnish with diced tomato, jalapeno, avocado and cheese.

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Reviews (59)

Rate This Recipe


This is an awesome recipe! I followed the advice of others and started with olive oil, onion and garlic. I then threw in a can of tomatoes with chopped jalopeno's, a can of black beans and a can of corn. The soup is wonderful. My sister thought it was fabulous and my coworkers wanted the recipe. Will definitely be making this often.



This soup is excellent. You can use leftover turkey or chicken. I fry the tortilla strips and place them on top of the soup to give it an extra crunch.



I tried this recipe with my leftover Christmas Turkey. Everyone fell in love with this soup even those who don't care for spicy foods! I had so many requests that I had to make it again for New Years Eve. This recipe will definitely be added to my families Holiday Favorites cookbook.

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Amount Per Serving (4 total)

  • Calories
  • 748 cal
  • 37%
  • Fat
  • 45 g
  • 69%
  • Carbs
  • 51.1 g
  • 16%
  • Protein
  • 38 g
  • 76%
  • Cholesterol
  • 138 mg
  • 46%
  • Sodium
  • 952 mg
  • 38%

Based on a 2,000 calorie diet



previous recipe:

Chicken Tortilla Soup III


next recipe:

Vegetarian Tortilla Soup with Avocado