My Favorite Use For Leftover Turkey
If you’re staring down a fridge full of Thanksgiving leftovers, this turkey tortilla soup is hands-down my favorite way to enjoy leftover turkey. ♡
This recipe is a turkey twist on my longtime favorite sopa azteca, featuring crispy tortilla strips and the most delicious tomato-chile broth. (I always joke that I could drink a mug full of this broth each day instead of coffee, I honestly love it so much.) Its rich and smoky chile flavor tastes like it has simmered all day, but the whole soup actually comes together surprisingly quickly.
If you have an extra 5 minutes, I highly highly recommend frying your own tortilla strips to layer in, which add the best texture and flavor to each bite. But if you’re in a pinch, crumbled tortilla chips work great too. Load it up with all of your favorite toppings and enjoy! I know you’re going to love this one!
Recipe Tips
Here are a few simple tips to help your soup turn out extra delicious:
- Toast the chile well. Give your dried chile enough heat to blister lightly. This wakes up its flavor and adds the most delicious depth of flavor to the broth.
- Don’t skip the lime. The squeeze of fresh lime at the end brightens the whole pot. I always serve lime wedges with each bowl too in case people would like extra.
- Fry the tortilla strips fresh. It’s worth the extra step — they add such great texture and fresh flavor. (But if you don’t have time, just crumble some tortilla chips!)
- Season generously. Taste at the end and adjust with salt, pepper, and lime until the flavors all pop.
Recipe Variations
Customize your bowl with any of these easy swaps and add-ins:
- Add veggies. Corn, zucchini, diced bell peppers, or spinach would all fold in beautifully near the end of cooking.
- Use different beans. Pinto or kidney beans would work well too.
- Use chicken. If you don’t have leftover turkey, shredded rotisserie chicken makes an excellent substitute.
- Make it spicy. Add a chopped jalapeño when sautéing the onions, or splash in some hot sauce to taste.
- Make it creamy. Stir in a splash of heavy cream or swirl in crema right before serving.
- Add even more toppings. Radishes, pickled onions, crushed tortilla chips, toasted pepitas…there are so many fun ingredients you can add here!
FAQ
Yes, it reheats beautifully! Just store the tortilla strips separately (at room temperature) so that they stay crisp.
Definitely, you can freeze the soup (without the tortilla strips or toppings) for up to 3 months.
Use whichever you can find. Guajillo chiles also work. But if you can’t access any dried chiles, add 1–2 teaspoons of chili powder for a somewhat similar flavor profile.
Sure! Use vegetable stock and swap the turkey for extra beans, diced sweet potatoes, or your favorite veggies.
Turkey Tortilla Soup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 to 6 servings 1x
Description
This turkey tortilla soup features leftover turkey simmered in a smoky, vibrant tomato-chile broth, topped with crispy tortilla strips and all your favorite fixings.
Ingredients
Turkey Tortilla Soup:
- 1 large dried pasilla chile (or dried ancho chile), stemmed and seeded
- 1 tablespoon olive oil
- 1 small white or yellow onion, peeled and diced
- 3 large cloves garlic, minced
- 1 (15-ounce) can fire-roasted diced tomatoes, with juices
- 1 (15-ounce) can black beans, rinsed and drained
- 4 cups shredded cooked turkey
- 4 cups good-quality chicken or vegetable stock
- 1/4 teaspoon dried oregano
- fine sea salt and freshly cracked black pepper
- juice of 1 small lime, plus more to taste
- toppings: sliced avocado, crumbled queso fresco or shredded cheese, fresh cilantro, extra lime wedges
Crispy Tortilla Strips:
- 4 small corn tortillas
- neutral oil (such as vegetable or canola), for frying
- fine sea salt
Instructions
- Toast the chile. Briefly toast the dried chile by carefully holding it with tongs about an inch over a gas flame, turning for a few seconds until blistered and fragrant. (Or if you have an electric stove, heat a dry skillet over medium-high and press the chile down for a few seconds per side until blistered and fragrant.) Transfer the chile to a blender or food processor and set aside.
- Sauté the veggies. Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for about 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1–2 minutes more until fragrant. Using a slotted spoon, transfer the onion and garlic to the blender with the chiles.
- Blend the broth. Add the fire-roasted tomatoes to the blender along with about 1 cup of the stock (just enough to help the mixture purée easily). Blend until completely smooth and no large chile pieces remain.
- Simmer. Pour the blended mixture back into the stockpot. Add the remaining stock, beans, shredded turkey, and oregano. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook uncovered for 5-10 minutes to let the flavors meld.
- Prepare the add-ins. While the broth simmers, slice the corn tortillas into thin strips. Heat ¼ inch of neutral oil in a skillet over medium-high. Fry the strips in batches for 1–2 minutes per side until crisp and golden, then transfer to a paper towel–lined plate and sprinkle with salt.
- Season. Squeeze in the lime juice and stir to combine. Taste and season with more salt, pepper, or lime if needed.
- Serve. Ladle the hot soup into bowls over a handful of tortilla strips. Add any toppings you love — avocado, cheese, cilantro, extra lime — and enjoy right away!
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