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.
- 2 Tbsp. olive oil
- 1 small yellow 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, plus extra for serving
- 1/2 – 1 lime, juiced
- Kosher salt and fresh ground black pepper
- To serve: crushed tortilla chips and chopped avocado
- 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. Soup will slightly reduce.
- Stir in turkey meat, cilantro, and lime juice and cook until heated through. Serve with tortilla chips and avocado.
- Leftovers: Leftover soup will last in the refrigerator for up to 4 days. Keep stored in an airtight container.
Keywords: thanksgiving leftovers, easy soup