Leftover turkey on hand? Try this soup, it’s so good you can make it year round with either turkey or chicken meat. Serve with tortilla chips on the side.

Turkey Tortilla Soup Recipe

Image courtesy: flickr.com/photos/progoddess/


  • 1 1/4 cups chicken broth
  • 12 (6 inch) corn tortillas, cut into 1/2 inch strips
  • 1 1/4 cups green enchilada sauce
  • 1 1/4 cups red enchilada sauce
  • 1 teaspoon ground cumin
  • 2 cups cooked turkey, chopped
  • 1 cup half-and-half
  • 1 tomato, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 avocado – peeled, pitted and diced
  • 1 cup shredded Cheddar cheese


Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens slightly. Stir in green and red enchilada sauces and cumin. Stir in turkey and half-and-half; heat through but do not boil.

Divide soup among four bowls and garnish with diced tomato, jalapeno, avocado and cheese.