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Ellen’s Kitchen & Garden

Turn your leftover bird into Spicy Turkey Tortilla Soup

Posted Friday,
December 5, 2014
0 ·
Photo/Ellen Fox Emerson
The soup, garnished with shredded cheese, cilantro, diced tomato, avocado and corn tortilla chips.
By .(JavaScript must be enabled to view this email address)

The wonderful thing about leftovers is they make great soups. And I probably say this every time I post a soup recipe. But nothing beats a nice bowl of hot soup on a cold day.

This is an easy tortilla soup that I made with leftover turkey. Chicken or pork would also work well. This resembles a stew, because I prefer thicker soups, but it can easily be thinned using a little more broth.

It can be prepared in just over an hour at the stove or you can leave it to your slow cooker, and it will be ready when you get home from work.

The tortilla strips are easy to make as well. While you won’t need too many to garnish the soup, quarter the rest of them, then fry, season with salt and serve as a side dish of chips and salsa or guacamole.

Spicy Turkey Tortilla Soup

2 to 3 tablespoons of olive oil
1 large onion, chopped
2 cloves of garlic (1 tablespoon), minced
3 teaspoons of cumin
1/2 teaspoon of chili powder
2 teaspoons of salt
1 teaspoon of black pepper
1/4 teaspoon of cayenne pepper
3 tablespoons of chopped cilantro
1 pound turkey, cooked and shredded
1 15-ounce can corn
2 15-ounce cans of diced tomatoes, drained
2 15-ounce cans of black beans, drained
4 cups of turkey stock


Monterey jack cheese, shredded
1 tomato, diced
1 avocado, diced
¼-cup of fresh cilantro, chopped
6 soft yellow corn tortillas (small size)
Vegetable oil for frying

Heat the olive oil in the pan of a slow cooker or soup pot and sauté the onion until it’s translucent. Add the garlic and cook for another minute and then add the herbs and spices mixing well. Add the turkey, corn, tomatoes, black beans and turkey stock.

Set the slow cooker on low for 8 hours or simmer on the stovetop for one hour.

Meanwhile, slice the corn tortillas in one-half inch slices. Measure and heat one inch of oil in a skillet and fry corn tortilla strips in batches. When browned, remove to drain on paper towels and season with salt.

When the soup is ready to serve, top with the shredded cheese, cilantro, diced tomato, avocado and corn tortilla chips.

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