Hold on to your roasted turkey leftovers — including the bones to make stock — and make this spicy Mexican-inspired soup the next day.
| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon chili powder
- 2 cloves garlic, thinly sliced
- 1 medium onion, chopped
- 1 chipotle chile in adobo sauce, minced
- Kosher salt
- 4 cups homemade turkey stock or low-sodium chicken broth
- One 15-ounce can diced tomatoes
- 2 cups corn tortilla chips, broken into bite-size pieces
- 1 cup corn kernels, fresh or thawed frozen
- 2 cups shredded cooked turkey
- Juice from 2 limes
- 1/4 cup shredded Mexican blend cheese
- 1/2 cup fresh cilantro leaves
- 1 small avocado, diced, optional
Instructions
- Heat the oil in a large saucepan over medium heat. Add the chili powder, garlic, onion, chipotle and 1 teaspoon salt and cook, stirring, until the onion softens, about 5 minutes. Add the turkey stock, tomatoes, 1/2 cup water and half the tortilla chips; bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the soup has reduced slightly, about 25 minutes. Add the corn and cook for 5 minutes.
- Remove from the heat and stir in the turkey and lime juice. Adjust the seasoning with salt, if needed. Divide the soup among 4 bowls. Top with the cheese, cilantro, the remaining tortilla chips and avocado, if using.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 590 |
| Total Fat | 28 g |
| Saturated Fat | 5 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 9 g |
| Sugar | 11 g |
| Protein | 34 g |
| Cholesterol | 85 mg |
| Sodium | 1437 mg |
| Serving Size | 1 of 4 servings |
| Calories | 590 |
| Total Fat | 28 g |
| Saturated Fat | 5 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 9 g |
| Sugar | 11 g |
| Protein | 34 g |
| Cholesterol | 85 mg |
| Sodium | 1437 mg |
Reviews
This SO good. We even froze it and just enjoyed it for lunch. Using your on turkey broth is key – it’s worth the time!
This is an excellent recipe and my whole family enjoys it. The recipe only yields a small amount of soup so it has to be doubled to feed anymore than 2-3 people.
This recipe did not disappoint. Love, love, love it! I purchased a turkey and was looking for something to do with the leftover meat outside of the norm. Thank you for sharing!
Best option for Turkey leftovers, tasty, spicy and so opposite of a traditional roast Turkey dinner. Our family favorite.
This is my new go-to for leftover turkey. Super easy and very flavorful.
Yummy!! Its an easy fix & a great way to use the leftover Thanksgiving turkey.
Added a drained & rinsed can of black beans.
Added a drained & rinsed can of black beans.
Made it today for lunch! Loved it!
This was delicious and is my new favorite recipe for leftover turkey! I added extra an chipotle pepper and used leftover smoked turkey. It was a hit with the whole family.
Excellent way to use leftover turkey and very satisfying. I added more adobo peppers to give it a smokier flavor. Playing with the avocado balances the heat nicely.
New Black Friday tradition!!
Huge hit with the whole family. I started with stock based on Guy Fieri’s recipe, doubled the soup recipe, mostly skipping putting chips in while cooking, and reduced lime by half.
SOOOOOO GOOOOOD!
Huge hit with the whole family. I started with stock based on Guy Fieri’s recipe, doubled the soup recipe, mostly skipping putting chips in while cooking, and reduced lime by half.
SOOOOOO GOOOOOD!