Turkey Tortilla Soup

This tortilla soup puts leftover turkey to work in a brothy, spiced bowl that comes together in about 25 minutes. Green chilies and taco seasoning build the flavor base, so you get that smoky, slightly spicy warmth without having to toast and blend dried peppers from scratch.

The serving trick is what makes it. Cheese and crushed tortilla chips go in the bottom of each bowl before the hot soup gets ladled on top. The cheese melts into stringy pockets and the chips soften just enough on the edges while keeping some crunch in the center.

Fresh cilantro stirred into the simmering broth brightens everything. If you’re not a cilantro fan, add it as a garnish instead so people can skip it.

This is a great day-after-Thanksgiving soup. The turkey reheats gently in the broth without drying out, and the whole pot barely takes more effort than opening a few cans.

Chef Tips

• Use dark turkey meat for more flavor. White breast meat works but can taste lean and dry in soup.
• Don’t simmer longer than 15 minutes or the turkey starts to shred apart and lose its texture.
• Ladle the soup gently over the cheese and chips. Pouring too fast pushes everything to the sides of the bowl.

Variations

• Chicken swap: Use shredded rotisserie chicken if you don’t have leftover turkey.
• Bean boost: Add a drained can of black beans or pinto beans for extra body and protein.
• Creamy version: Stir in a few spoonfuls of sour cream or a splash of heavy cream before serving.