Turkey Tortilla Soup

Servings: 4 Yields

From our Chef of Culinary Innovation, Jay Abrams, our favorite recipe for using up Thanksgiving turkey leftovers. A quick and easy recipe with a completely different flavor profile. Just what you need after the big feast.


1 yellow onion, diced
3 garlic cloves, minced
1/2 fresh jalapeño, seeds removed and sliced thinly
1 big pinch dry oregano
1 big pinch ground cumin
1 teaspoon chili powder (ancho or chipotle)
2 cups turkey stock (or chicken stock if n/a)
1 30 oz can fire roasted tomatoes
3 tablespoons olive oil
salt and pepper to taste
2 cups diced leftover turkey meat

For Garnish:

Tortilla chips
Shredded cheese
Diced avocado
Fresh lime


Add onion, garlic and oil to a medium to large pot over medium heat.  Cook for about 10 minutes while stirring consistently to avoid burning.  Once onions are translucent and just starting to become golden brown, add oregano, cumin, chili powder and jalapeño and stir vigorously for about 1 minute.

Next, add the tomatoes and bring to a simmer.  Cook tomatoes for about 10 minutes stirring occasionally to avoid the bottom sticking.  Add the stock and bring soup back to a simmer for another 10 minutes.  If you enjoy more broth then turn heat to low and season with salt and pepper to taste.  If you like a thicker consistency, continue simmering until it reaches desired thickness.

Using an immersion blender (hand or stick blender) blend the soup into a puree, about one minute.  If you don’t have an immersion blender, use a regular blender and blend in batches.

Once soup consistency is where you want it, add the chopped turkey and continue to cook on low for about 5 minutes until turkey is warmed through. Top with garnish of your choice and enjoy.


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