Leftover Turkey Tortilla Soup #SundaySupper

When you tire of turkey sandwiches, shred a couple cups of your leftover bird and make this fabulous Leftover Turkey Tortilla Soup!

Leftover Turkey Tortilla Soup

The hubby is happy zapping a plate of holiday leftovers night after night. By day three, I usually whip up a Turkey Tetrazzini, but this year I plan to shake things up. All that’s needed is a cup and a half of shredded turkey (I always add more!), a few items from the market and some staples from the pantry. It’s an easy peasy recipe because who the heck needs to spend any more time in the kitchen after cooking up a Thanksgiving feast??!

Tortilla Soup Garnishes

This spicy soup can be modified to your liking. Use half a jalapeno or a can of diced mild green chiles for less heat. If you have some sharp cheddar on hand, don’t bother running to the grocery store for Monterey Jack.

The garnishes are important. I love the crispy fried tortillas. Sprinkle with some salt while they’re hot if you’d like. Avocado chunks are my favorite. One for the soup, one for the cook. My kitchen is usually stocked with Pacific brand chicken broth which is less salty than, let’s say, Swanson’s.  So taste before you salt. My batch needed more than the 1/2 teaspoon listed in the recipe, buy yours may not need any!

If you have any leftover turkey stock, that would be a fabulous substitution. I hope you’ll add this turkey tortilla soup to your post-holiday menu.

Holiday Leftovers

The Sunday Supper team is sharing recipes utilizing holiday leftovers. Make sure to pin this post so you can  have all this delicious inspiration only a click or two away.

Appetizers

• Mini Stuffing Muffins by An Appealing Plan
• Turkey Egg Rolls with Cranberry Sauce by Brunch-n-Bites

Breakfast

• Country Skillet Breakfast by The Freshman Cook
• Mashed Potato Craisin Bread by Baking Sense
• Sweet Potato Casserole Waffles by Sew You Think You Can Cook

Dessert

• Chocolate Pumpkin Brownies by NinjaBaker.com

Mains

• ‘Australian Pie’ – Leftover Turkey Pie with Raisins and Bechamel by Caroline’s Cooking
• Brie Cranberry Turkey Quesadillas by Food Lust People Love
• Bubble Up Hot Brown Casserole by A Kitchen Hoor’s Adventures
• Cranberry Chipotle BBQ Chicken Pizza by A Mind “Full” Mom
• Cranberry Pork Tenderloin by The Crumby Cupcake
• Creamed Spinach Turkey Pasta by Cindy’s Recipes and Writings
• Healthy Turkey Quesadillas with Cranberry Apple Salsa by Food Done Light
• Leftover Turkey Noodle Casserole by Cricket’s Confections
• Leftover Turkey Pasta with Mushrooms by Cooking Chat
• Turkey Alfredo Stuffed Shells by Palatable Pastime
• Turkey Broccoli and Cheddar Pot Pie by Cookin’ Mimi
• Turkey Glass Noodle Salad by Sunday Supper Movement
• Turkey Grilled Cheese with Cranberry and Brie by Life Tastes Good
• Turkey Pot Pie Casserole by Cosmopolitan Cornbread
• Turkey Shepard’s Pie by Monica’s Table

Sides

• Baked Mashed Potato Pancakes by Pies and Plots
• Leftover Mashed Potato Puff Casserole by Hezzi-D’s Books and Cooks

Soups

• Arroz Caldo with Turkey by Asian In America
• Bacon Egg Potato and Turkey Soup by Family Foodie
• Leftover Turkey Tortilla Soup by That Skinny Chick Can Bake
• Lemony Chicken-Lentil Soup with Couscous by What Smells So Good?

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Turkey Tortilla Soup

Print Recipe

Pin Recipe

An easy recipe which utilizes your leftover Thanksgiving turkey! Adapted from Simply Recipes.

• Author: Liz Berg
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

• 6 corn tortillas, stale is best
• 1/4 cup vegetable oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 4 cups chicken stock
• 1 14.5 ounce can diced tomatoes
• 1 cup frozen corn kernels
• 1 1/2 teaspoons cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt or to taste (varies depending on the saltiness of your broth)
• 1 1/2 cups shredded turkey
• 1 avocado, sliced or chopped
• 1/2 cup shredded Monterey Jack cheese
• Chopped cilantro
• Lime, cut into wedges

Instructions

1. Cut tortillas in half then slice each into ¼ inch wide strips. Heat oil in stockpot and fry till lightly browned and crisp. Drain on paper towel lined plate.
2. Add chopped onions to pan and cook a couple minutes. Add chiles and garlic and cook just a minute more. Add stock, tomatoes, corn, cumin, oregano and salt to taste. Bring to a boil and then lower to a simmer. Cover and cook for 15 minutes, then add chicken and cook till heated through.
3. Serve with avocado, cheese, cilantro, tortilla strips and a sprinkle of lime juice if desired.

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