Turkey tortilla soup
This hearty turkey tortilla soup is packed with bold flavors. A satisfying and vibrant dish that makes perfect use of leftover turkey.
Updated : 27 June, 2025
Easy
About 20 min.
Ingredients
500 grams
Tomato
0.5 head
Garlic
2
Red chilli pepper
2 tablespoon
Olive oil
2
Red onion
2
Bell pepper
2
Celery stalk
2 teaspoon
Ground cumin
2 teaspoon
Dried thyme
1 stalk
Thyme
2
Laurel leaf
1 teaspoon
Dried oregano
bunch
Cilantro, coriander
1.25 liter
Chicken broth
250 grams
Black beans
250 grams
Canned corn
300 grams
Skinless turkey
1
Lime
1
Avocado
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For this soup you can use freshly cooked turkey meat or use leftover meat cooked before.
Step 2
Begin by dry-roasting the tomatoes, garlic, and chili peppers in a hot pan until charred and aromatic. The roasted tomatoes, peeled garlic, and chili are then blended into a smooth, smoky base.
Step 3
While the tomatoes are roasting, soften the chopped onions, peppers, and celery in olive oil over medium heat in a large saucepan until caramelized at the edges - about 10-15 minutes. Spices like cumin, thyme, bay leaves, and oregano are added, along with chopped coriander stems to deepen the flavor.
Step 4
The blended tomato mixture, vegetable stock, black beans, and sweetcorn go into the pot next. After seasoning with salt and pepper, the soup simmers for 15-20 minutes before the cooked turkey is stirred in to warm through gently.
Step 5
Diced avocado is tossed with lime juice and seasoned with salt for a fresh garnish. You can also use tortilla pieces, lime, coriander and spring onions to garnish the soup.