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Turkey Tortilla Soup


Love it when you can pull a delicious meal together in less than 30 minutes! This Turkey Tortilla Soup is so simple to make and has great flavors. I always prepare it during the holidays with leftover turkey. Enjoy!

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Rate this recipe 4.4/5 (32 Votes)


  • 4 cans (14 1/2 ounces each) chicken broth
  • 3 cups cooked turkey or rotisserie chicken, shredded
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1/2 cup medium salsa
  • 5 corn tortillas (6 inches), cut into 1/4-inch strips
  • 1/4 cup fresh cilantro, chopped
  • Additional salsa, optional


Servings 8
Adapted from


Step 1

In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally.

Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400° 4-6 minutes or until golden brown and crisp.

Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa.


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