Turkey Tortilla Soup

Diane Atherton


Don't throw away that Turkey carcass, use it to make a rich broth for Turkey Tortilla Soup.

It's game day and two days after Thanksgiving. This soup is a perfect and easy way to use up leftovers.

Enjoy a bowl watching your favorite football team. We'll be watching our favorite college team(s) today.


★★★★★ 1 vote

10 Min
35 Min
Stove Top


  • 2 Tbsp
    bacon grease or oil of choice
  • 1/2 c
    cilantro, fresh minced
  • 1 large
    onion, chopped
  • 1 bunch
    green onions, chopped
  • 1 large
    jalapeno, fresh, chopped and seeded (or you can add the seed for a spicier soup)
  • 2 large
    cloves garlic, chopped
  • 1/2 to 1 tsp
    cayenne pepper
  • 1 tsp
  • 1 Tbsp
  • 1 tsp
    oregano, dried
  • 1 can(s)
    diced tomatoes, drained
  • 1 can(s)
    rotel tomatoes, drianed (i used original)
  • 4 c
    turkey stock (can use chicken broth)
  • ·
    salt and pepper to taste
  • 4 to 5 c
    diced turkey or chicken, cooked (or you can use both)
  • 1/4 c
    lime juice
  • ·
    flour tortillas, sliced into strips for frying

How to Make Turkey Tortilla Soup


  1. 1.Heat bacon grease in large pot, add cilantro, onions, green onions, jalapeno pepper, garlic, cayenne pepper, sugar, paprika, oregano, salt and pepper. Cook on meduium low until vegetables are tender, about 10 minutes. Add diced tomatoes and rotel tomatoes and continue to cook 10 minutes longer until tomatoes are heated.
  2. Add stock and turkey and simmer 10 to 15 minutes. Remove from heat and stir in lime juice.
  3. Cut tortilla's into strips; fry in vegetable oil over medium high heat until a light golden brown. Drain on paper towels. Lightly salt if desired.
  4. Served garnished with fresh fried tortilla chips, avocado, cilantro, sour cream, grated cheese, etc. Enjoy!

Printable Recipe Card

About Turkey Tortilla Soup

Course/Dish: Turkey Soups
Main Ingredient: Turkey
Regional Style: American
Dietary Needs: Dairy Free

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