Turkey Tortilla Soup

Why I Love This Recipe

I love how this soup transforms simple pantry staples and leftover turkey into something bold and fresh. The broth gets its kick from smoky chile and fire-roasted tomatoes, while the toppings — creamy avocado, tangy cheese, crunchy tortilla strips — make every bite a mix of texture and flavor. Plus, it comes together fast, in just 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the soup:

• 1 large dried pasilla or ancho chile, stemmed and seeded

• 1 tablespoon olive oil

• 1 small white or yellow onion, diced

• 3 garlic cloves, minced

• 1 (15-ounce) can fire-roasted diced tomatoes (with juices)

• 1 (15-ounce) can black beans, rinsed and drained

• 4 cups cooked turkey, shredded

• 4 cups chicken or vegetable stock

• ¼ teaspoon dried oregano

• Fine sea salt and black pepper, to taste

• Juice of 1 small lime, plus more to taste

For the crispy tortilla strips:

• 4 small corn tortillas

• Neutral oil (such as vegetable or canola), for frying

• Fine sea salt

Toppings (optional):

• Sliced avocado

• Crumbled queso fresco or shredded cheese

• Fresh cilantro

• Extra lime wedges

Directions

1. Toast the chile
   I hold the dried chile over a gas flame with tongs for a few seconds per side until it blisters and smells smoky. If I’m using an electric stove, I press it into a hot dry skillet for the same effect. Then I transfer the chile to a blender.

2. Sauté onion and garlic
   In a stockpot, I heat the olive oil over medium-high. I sauté the diced onion for about 5 minutes until softened, then add the garlic and cook for another minute or two. Using a slotted spoon, I transfer both to the blender with the chile.

3. Blend the broth base
   I add the fire-roasted tomatoes and about 1 cup of the stock to the blender. I blend until smooth, making sure no big pieces of chile remain.

4. Simmer the soup
   I pour the blended mixture back into the pot. Then I stir in the rest of the stock, the beans, the shredded turkey, and the oregano. I bring it to a simmer, lower the heat, and let it cook uncovered for 5–10 minutes to blend the flavors.

5. Fry the tortilla strips
   While the soup simmers, I slice the corn tortillas into thin strips. I heat ¼ inch of oil in a skillet and fry the strips in batches, flipping after 1–2 minutes until crisp. I transfer them to a paper towel–lined plate and sprinkle with salt.

6. Season the soup
   I squeeze in the lime juice, give the soup a taste, and adjust with more lime, salt, or pepper if needed.

7. Serve
   I ladle the soup into bowls over a small handful of crispy tortilla strips and load up on toppings like avocado, cheese, and fresh cilantro.

Servings and Timing

• Servings: 4 to 6

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Calories: Approx. 350–400 kcal per serving (varies with toppings and tortilla strips)

Variations

I’ve made this with rotisserie chicken when I don’t have leftover turkey — it works just as well. I also like adding corn, diced zucchini, or even a pinch of chipotle powder for more heat. For a thicker texture, I sometimes blend in a handful of tortilla chips directly into the broth before simmering.

Storage/Reheating

Leftover soup keeps well in the fridge for up to 3 days. I reheat it on the stovetop and make a fresh batch of tortilla strips if I want that crunch again. The toppings can be prepped ahead and stored separately to throw on just before serving.

FAQs

What if I can’t find pasilla or ancho chiles?

I use any mild dried chile available, or even skip the chile and add smoked paprika for depth. Chipotle in adobo also works for a smoky kick.

Can I use chicken instead of turkey?

Yes, shredded rotisserie or cooked chicken is a great substitute. It’s one of my favorite swaps when I don’t have turkey leftovers.

Are the tortilla strips necessary?

They’re optional but highly recommended. They add a crunchy contrast that really makes the soup feel complete.

Is this soup spicy?

Not really — the chile adds smokiness more than heat. If I want it spicier, I add chili flakes or a spoonful of hot salsa at the end.

Can I make this vegetarian?

Absolutely. I just use veggie stock and skip the turkey or replace it with sautéed mushrooms or more beans.

Conclusion

This Turkey Tortilla Soup is the kind of easy, flavorful meal I rely on when I want comfort without spending hours in the kitchen. With a rich tomato-chile base, tender turkey, and loads of toppings, it’s a great way to warm up — and a brilliant use for leftovers.