Quick and easy way to use up Thanksgiving leftovers is with this leftover turkey tortilla soup. It’s made with chiles, corn, diced tomatoes, beans, and leftover turkey meat. Then finished off with Monterey jack, crushed tortillas, and avocado for comforting bowl of soup.
Now that the Thanksgiving is over, it’s all about making use of those yummy leftovers. My personal favorite is in a form of a soup. Last year, I shared leftover turkey chili recipe which is always a favorite this time of the year.
However, this year, I went with the same tex-mex theme but in a form of leftover turkey tortilla soup. This soup is loaded with corn, tomatoes, beans, chiles, turkey meat, and spices.
Then topped with shredded cheese, crushed tortilla chips, and avocado. It truly comes together really easy and makes for one comforting bowl of soup.
Ingredients for Leftover Turkey Tortilla Soup
- Olive oil
- Onion
- Garlic
- Fire-roasted tomatoes, canned
- Black beans, canned
- Chiles, canned
- Corn
- Spices – chili powder, oregano
- Chicken stock
- Water
- Leftover turkey meat, shredded or diced
- Cilantro
- Lime
- to serve: shredded Monterey Jack cheese, crushed tortilla chips, avocado
How to Make Leftover Turkey Tortilla Soup – Step by Step
First, heat olive oil in a dutch-oven over medium heat. Add onions and cook until soft, 3-5 minutes. Add garlic and cook until fragrant.
Next, add tomatoes, beans, chiles, corn, chili powder, oregano, stock, and water. Season with salt and pepper, to taste. Simmer, uncovered, for 15 minutes. It will reduce slightly.
Lastly, stir in turkey meat, cilantro, and lime juice and cook just until heated through.
How Long is Leftover Turkey Good For in The Fridge?
In the fridge, leftover cooked turkey is good for 3-4 days and in the freezer, 2-3 months.
More Turkey Recipes You Might Enjoy
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Leftover Turkey Tortilla Soup
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Soup
- Method: Simmer
- Cuisine: Tex-Mex
Description
Quick and easy way to use up leftover Thanksgiving turkey meat is with this turkey tortilla soup. It’s made with chiles, corn, diced tomatoes, beans, and turkey meat. Then topped with Monterey jack, crushed tortillas, and avocado.
Ingredients
- 2 Tbsp. olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 (14.5 oz.) can fire-roasted tomatoes
- 1 (15 oz.) can black beans, drained and rinsed
- 2 (4 oz.) cans diced chiles
- 1 cup frozen corn
- 2 tsp. chili powder
- 1 tsp. dried oregano
- 4 cups chicken stock
- 1 cup water
- 3 cups shredded leftover turkey meat
- 1 cup fresh chopped cilantro
- 1/2 – 1 lime, juiced
- Kosher salt and fresh ground black pepper
- to serve: shredded Monterey Jack cheese, crushed tortilla chips, avocado
Instructions
- Heat olive oil in a dutch-oven over medium heat. Add onions and cook until soft, 3-5 minutes. Add garlic and cook until fragrant.
- Add tomatoes, beans, chiles, corn, chili powder, oregano, stock, and water. Season with salt and pepper, to taste. Simmer, uncovered, for 15 minutes. It will reduce slightly.
- Stir in turkey meat, cilantro, and lime juice and cook just until heated through.
- Serve with shredded Monterey cheese, crushed tortilla chips, and avocado.
Keywords: Mexican, thanksgiving leftovers, turkey soup, thanksgiving soup
Yogesh says
Looking delicious ????
★★★★★