Say it with me- Turkey Tortilla Soup.

Have you gotten tired of those turkey leftovers? The hype of having turkey leftovers dies down after a few days of eating them. Your left wondering when turkey meat will end, cause you're so over it. You always vow to cook a smaller turkey next time or ~~lie~~ tell yourself you'll send more turkey home with your guests. But next year rolls around and low and behold you have a ton of leftover turkey again.

When you hit the turkey wall try spicing it up

Try making Turkey Tortilla Soup! You might find yourself making a turkey just so you can make this soup, I'm not kidding. It's flavorful and hearty. It's perfect for cold weather. Best of all, it makes those turkey leftovers disappear with easy. No more boring Turkey leftovers. It's super easy to make, even if you're making the stock from scratch, just use my recipe for making stock in the crockpot and you're good to go.

The days of boring leftover turkey are over

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If you're a black friday shopper this soup will turn into a lifesaver. When you're putting away all the food after Thanksgiving dinner do yourself a favor and put the turkey bones and skin in the crock pot (follow these directions). When you get back from black friday shopping the stock will be done and you can throw the soup together for a hearty lunch or take a well needed nap and make it for dinner. Everyone will be amazed and thankful all over again.

I highly recommend using an enameled cast iron pot when making any soup. They are by far my favorite to work with and I get a more flavorful soup because of it. I recommend Lodge brand cast iron - they are affordable and durable, it's what I have in my kitchen.

Turkey Tortilla Soup

An overhead view of a reddish broth full of tomatoes, beans, veggies and shredded meat, topped with crushed tortillas

Print Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

Units Scale

2 TBS Oil (Coconut or Avocado)
1 large Onion- Diced
3 cloves Garlic- Minced
2 medium Shiitake Mushrooms - Minced
1 can Diced tomatoes
1 can Black beans - Drained and rinsed
1 can Cannellini beans - Drained and rinsed
1 can Homeny- Drained
1 Bell Pepper- Diced
2 Celery stalks - Diced
1 large Turkey breast - Shredded (Or various parts of leftover turkey meat)
2 pinches Smoked Paprika
1 TBS Cumin (ground)
2 teaspoon Coriander (ground)
2 pinches Red pepper flakes
2 tsp Fresh Oregano - minced
4 ½ cups Stock (preferably homemade turkey stock)

Topping choices

Tortilla chips
Sour cream
Shredded cheese
Green onions
Avocado

Instructions

Heat a medium sized cooking pot over Medium heat and add the 2 TBS oil.
Once pan and oil are hot add in the diced onion and garlic. Saute for a few minutes until they begins to get soft, then add the Shiitake mushrooms. Allow all this to brown up and soften.
Next add the remaining ingredients, starting with the canned items, then the veggies and meat, then the spices (give it a good mixing here) and then top it off with your stock. Put the lid on the pot and allow to come to a boil, turn the temperature to med-low and cook for at least 20 minutes before serving.
Serve with optional toppings and enjoy!

Notes

This is a great way to use up all that turkey left over from the holidays. I recommend making the stock from the turkey carcass, it adds so much more flavor than a pre-done stock.

You can also do this recipe using a crock-pot, I recommend cooking the garlic, onions, and mushrooms in a separate pan and then adding everything into the crock-pot.