Turkey Tortilla Soup


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.

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
4 servings


  • 1 ¼ cups chicken broth

  • 12 (6 inch) corn tortillas, cut into 1/2 inch strips

  • 1 ¼ cups green enchilada sauce

  • 1 ¼ cups red enchilada sauce

  • 1 teaspoon ground cumin

  • 2 cups cooked turkey, chopped

  • 1 cup half-and-half

  • 1 tomato, chopped

  • 1 jalapeno pepper, seeded and minced

  • 1 avocado - peeled, pitted and diced

  • 1 cup shredded Cheddar cheese


  1. 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.

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

Nutrition Facts (per serving)

748 Calories
45g Fat
51g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 748
% Daily Value *
Total Fat 45g 58%
Saturated Fat 19g 96%
Cholesterol 138mg 46%
Sodium 952mg 41%
Total Carbohydrate 51g 19%
Dietary Fiber 10g 34%
Total Sugars 4g
Protein 38g
Vitamin C 26mg 129%
Calcium 384mg 30%
Iron 4mg 19%
Potassium 965mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.