Tortilla Turkey Soup

This Mexican-inspired turkey soup has crunchy tortilla strips, creamy avocado, and fresh cilantro for a zesty day-after-Thanksgiving dish. And with those dropping temperatures, you'll love to have a big bowl of steaming soup to warm you up. It's like the fuzzy scarf of soups: comforting, lovely, and you'll reach for it again and again, especially this season.

Tortilla Turkey Soup
Photo: Iain Bagwell
Hands On Time:
30 mins
Total Time:
40 mins
8 cups


  • 10 (6-inch) fajita-size corn tortillas, cut into 1/2-inch-wide strips

  • Vegetable cooking spray

  • 1 small onion, chopped

  • 2 garlic cloves, chopped

  • 1 small jalapeño pepper, seeded and minced

  • 1 tablespoon olive oil

  • 1 (32-oz.) container chicken broth

  • 1 (10-oz.) can medium enchilada sauce

  • 2 cups chopped cooked turkey

  • 1 teaspoon ground cumin

  • Toppings: chopped avocado, shredded sharp Cheddar cheese, chopped fresh cilantro, chopped tomatoes


  1. Preheat oven to 450°. Place half of tortilla strips in a single layer on a baking sheet. Coat strips with cooking spray; bake 10 minutes or until browned and crisp, stirring once.

  2. Sauté onion and next 2 ingredients in hot olive oil in a Dutch oven over medium-high heat 5 to 6 minutes or until browned.

  3. Add chicken broth and remaining unbaked tortilla strips to onion mixture. Cook broth mixture over medium heat 3 to 5 minutes or until tortilla strips soften and broth mixture thickens slightly.

  4. Stir in enchilada sauce and next 2 ingredients, and cook 6 to 8 minutes or until mixture is thoroughly heated. (Do not boil.) Serve with baked tortilla strips and desired toppings.

Related Articles