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Turkey Tortilla Soup


An easy Southwestern flavored soup recipe to use up leftover turkey. Skip making turkey broth when you can use good quality chicken stock.

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Rate this recipe 4.6/5 (16 Votes)


  • 2 tablespoons Schnucks canola oil
  • 1 small yellow onion, chopped (about 3/4 cup)
  • 1 large carrot, finely chopped (about 1/2 cup)
  • 1 celery rib, finely chopped (about 1/2 cup)
  • 2 garlic cloves, crushed with press (about 2 teaspoons)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • 1 (32-ounce) container chicken stock
  • 1 (14.5-ounce) can petite diced tomatoes, undrained
  • 5 (6-inch) corn tortillas, cut into 1/2-inch pieces
  • 1 1/4 pounds roasted turkey, chopped into 1/2-inch pieces (about 3-1/2 cups)
  • 1/2 cup whipping cream
  • 1/2 cup finely shredded Cheddar Jack cheese (optional)


Servings 6
Preparation time 30mins
Cooking time 90mins
Adapted from


Step 1

In 5- to 6-quart heavy stockpot, heat oil over medium-high heat. Add onion, carrot, celery and garlic. Cook 3 to 4 minutes or until onion is soft, stirring occasionally. Add coriander, cumin, chili powder, paprika and cayenne pepper and stir until well combined; cook 2 to 3 minutes or until heated through.

Stir in stock, tomatoes with their juice and tortillas. Heat to boiling; reduce heat to medium-low, cover and cook 15 to 20 minutes or until soup thickens and tortillas dissolve, stirring occasionally. Add turkey and cook 5 minutes longer or until heated through. Remove from heat and stir in cream. Ladle into warm bowls; sprinkle with cheese, if desired.


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