Leftover Turkey Tortilla Soup Recipe

This makes delicious use of any turkey you might have leftover from Thanksgiving. If you made the Mexican Lime Poached and Roasted Turkey, use the poaching liquid in place of the stock in this soup.



For the soup:

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 jalapeños, stemmed, seeded (if you’d like it less spicy), and chopped
  • 4 garlic cloves, chopped
  • 5 dried cascabel chiles or 2 dried guajillo chiles, stemmed and seeded
  • 2 large tomatoes, chopped
  • 6 cups turkey stock or chicken broth
  • 3 tablespoons masa harina
  • 2 cups chopped leftover turkey or chopped cooked chicken

For the tortilla strips:

  • 3/4 cup vegetable oil
  • 4 corn tortillas, cut into thin strips


  • sliced avocado
  • sliced radish
  • sliced jalapeños


For the soup:

  1. Heat oil in a large pot over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until tender. Add jalapeños and cook a few minutes more. Add garlic and dried chiles and season again with salt and pepper. Cook a couple minutes then add tomatoes.
  2. Add broth and bring to a boil. Reduce heat to a simmer, cover and cook for 1 hour. Add masa marina and puree with a stick blender until smooth or transfer to a blender and puree.
  3. If you put the soup in the blender, return to the pot, add turkey and bring back to a simmer. Taste and add more salt if needed.

For the tortilla strips:

  1. Heat oil in a large frying pan over medium heat. Once shimmering add tortilla strips (you may have to do this in 2 batches so you don’t overcrowd the pan).
  2. Fry, stirring occasionally, until crisp and light brown, about 3-4 minutes. Remove to a paper towel-lined plate and season with salt.

To serve:

  1. Ladle soup into bowls and garnish with tortillas strips, avocado, radish, and jalapeños.