Leftover-Turkey Tortilla Soup

The holiday season can be exhausting, but your post-Thanksgiving meals don’t have to be. For a simple, comforting dinner that practically makes itself, look no further than this Leftover-Turkey Tortilla Soup. In less than an hour, you can use up your extra turkey and serve a warm, satisfying bowl of soup—the perfect antidote to chilly weather and cooking fatigue.

(You can download the PDR printable here:

INGREDIENTS (see topping ingredients below)

2 Tablespoons olive oil
1 small yellow onion, diced
2 jalapeno peppers, ribs and seeds removed, diced
3 cloves garlic, diced
2 tablespoons coarsely chopped fresh cilantro
1 Tablespoon tomato paste
1 1/2 cups frozen corn, do not thaw
28 oz can of crushed tomatoes
1 15 oz. can black beans, drained and rinsed
4 cups chicken broth
3 cups shredded or cubed leftover turkey (cooked)
4 oz. cream cheese, softened
1 teaspoon dried Oregano, preferably Mexican
1 1/2 Tablespoons ground Cumin
1 1/2 Tablespoons Chili Powder
1/4 teaspoon Cayenne Pepper
1 teaspoon Kosher salt
1/2 teaspoon pepper
2 Tablespoons of lime juice (from about one lime)

Ingredients for the toppings

6 corn tortillas
Shredded cheddar or Mexican cheese blend
Coarsely chopped cilantro leaves.
1 avocado, sliced
Sour cream
Lime wedges

Directions

For the Tortilla Strips

Preheat oven to 400 degrees. Cut tortillas into thin strips. Spritz a bit of avocado or olive on a foil-lined pan. Spread out the tortilla strips and add a bit more oil. Sprinkle with Kosher salt, then bake for 15-20 minutes, turning the strips over once while cooking.

For the Soup

Heat a medium Dutch oven or pot on medium-high heat and add the diced onion, jalapeno peppers, and garlic cloves. Cook, stirring occasionally, until the vegetables are softened and browned in spots, about 8 minutes.
Stir in the oregano, cumin, chili powder, cayenne, and 1 teaspoon kosher salt and pepper. Cook, stirring frequently, until fragrant, about 1 minute.
Stir in the chicken broth and shredded cooked turkey. Stir in the cream cheese and mix until melted and incorporated. Add the corn kernels, crushed tomatoes, and black beans. Bring to a boil. Reduce the heat and simmer for 15 to 20 minutes.
Turn off the heat. Stir in 2 tablespoons lime juice. Taste and season with more kosher salt and pepper as desired. Serve with the tortilla strips and desired toppings.

Enjoy!!

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