Turkey Tortilla Soup

Rating: 4.53 stars
72 Ratings
  • 5 star values: 47
  • 4 star values: 20
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

Leftover turkey on hand? Try this soup, it's so good I make it year round with either turkey or chicken meat. Serve with tortilla chips on the side.

By Marisa

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Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens slightly. Stir in green and red enchilada sauces and cumin. Stir in turkey and half-and-half; heat through but do not boil.

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  • Divide soup among four bowls and garnish with diced tomato, jalapeno, avocado and cheese.

Nutrition Facts

Per Serving:
748 calories; protein 38g; carbohydrates 51.1g; fat 45g; cholesterol 138mg; sodium 951.6mg. Full Nutrition
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Reviews (61)

Read More Reviews

Most helpful positive review

Jennifer Gleich
Rating: 5 stars
11/30/2006
This is an awesome recipe! I followed the advice of others and started with olive oil onion and garlic. I then threw in a can of tomatoes with chopped jalopeno's a can of black beans and a can of corn. The soup is wonderful. My sister thought it was fabulous and my coworkers wanted the recipe. Will definitely be making this often. Read More
Helpful
(47)

Most helpful critical review

Janine Kennel Rands
Rating: 3 stars
11/28/2006
this receipe was so timely right after the Thanksgiving celebration. I added a number of ingredients that I thought really added to the flavor. Simmered turkey bones w/generous chunks of meat with the enchilda sauce. Meanwhile saute 1 onion 4 garlic cloves 1/2 c chopped celery 1 red pepper then added to the broth. Add 1 c. frozen corn; salt & pepper to taste. Heat then add half n-half & 1/2 c. sour cream; heat slightly. Right before serving add 2 minced cloves garlic chopped cilantro & chopped green onion. Read More
Helpful
(11)
72 Ratings
  • 5 star values: 47
  • 4 star values: 20
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Jennifer Gleich
Rating: 5 stars
11/30/2006
This is an awesome recipe! I followed the advice of others and started with olive oil onion and garlic. I then threw in a can of tomatoes with chopped jalopeno's a can of black beans and a can of corn. The soup is wonderful. My sister thought it was fabulous and my coworkers wanted the recipe. Will definitely be making this often. Read More
Helpful
(47)
mcbae
Rating: 5 stars
09/14/2006
This soup is excellent. You can use leftover turkey or chicken. I fry the tortilla strips and place them on top of the soup to give it an extra crunch. Read More
Helpful
(27)
Katianna
Rating: 5 stars
10/09/2003
I tried this recipe with my leftover Christmas Turkey. Everyone fell in love with this soup even those who don't care for spicy foods! I had so many requests that I had to make it again for New Years Eve. This recipe will definitely be added to my families Holiday Favorites cookbook. Read More
Helpful
(21)
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rookiechef
Rating: 5 stars
11/30/2008
I just made this soup and am eating it as I write this review! It is really good--nice and spicey. I did make a few changes... I left out the half & half to save on calories. I then added another can of chicken broth a small can of green chilis & frozen corn. The soup was plenty thick with the corn tortillas. Oh I also added the jalapenos and cup of tomatoes to the mix rather than adding it after serving. Great use of leftover turkey! UPDATE: 11/30/2008. I made this soup again tonight (Thanksgiving leftovers again!). I added an entire box of chicken broth one diced jalapeno and a can of rotel tomatoes and left out the half and half. I also added a cup of frozen corn. We topped with sour cream shredded cheese and avocado slices. I'm pretty sure the corn tortillas are supposed to be mushy otherwise the recipe would have you add them just before serving. They serve to thicken the soup and add flavor. My husband and 7 year old had seconds--they love it! Read More
Helpful
(20)
TERRYSE
Rating: 5 stars
10/09/2003
We have made this soup several times and it is a hit every time. Extremely easy and very delicous. Read More
Helpful
(13)
Janine Kennel Rands
Rating: 3 stars
11/28/2006
this receipe was so timely right after the Thanksgiving celebration. I added a number of ingredients that I thought really added to the flavor. Simmered turkey bones w/generous chunks of meat with the enchilda sauce. Meanwhile saute 1 onion 4 garlic cloves 1/2 c chopped celery 1 red pepper then added to the broth. Add 1 c. frozen corn; salt & pepper to taste. Heat then add half n-half & 1/2 c. sour cream; heat slightly. Right before serving add 2 minced cloves garlic chopped cilantro & chopped green onion. Read More
Helpful
(11)
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jaycee1023
Rating: 5 stars
12/29/2005
This soup is awesome! My daughter-in-law makes a huge pot of it every Christmas and serves it with piping hot cornbread. Heaven in a bowl! Read More
Helpful
(11)
Holly Rader
Rating: 2 stars
02/17/2003
My tortilla pieces got soggy. Something was definitely missing. I didn't like it but my husband did. He'll eat anything though. Read More
Helpful
(10)
KATIEMAY25
Rating: 4 stars
12/06/2004
I thought this soup was very good and hearty. I added a small can of green chiles and some frozen corn too. Read More
Helpful
(9)
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