Weeknight Turkey Tortilla Soup

Total Time:Prep/Total Time: 30 min.

Recipe by Gail Lucas, Olive Branch, Mississippi

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 27, 2022

This is now my family's most requested soup—so much so that they will make sure I have leftover turkey. You can spice up this soup and make it more hearty by adding smoked sausage or andouille and some Cajun seasoning to taste. —Gail Lucas, Olive Branch, Mississippi


Test Kitchen tips
  • If you like spicy foods, use a can of diced jalapeno peppers instead of chopped green chiles.
  • Stir in a can of black beans or pinto beans for a heartier soup.
    • TEST KITCHEN APPROVED

    Weeknight Turkey Tortilla Soup

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    Yield:8 servings (3 quarts)
    Prep:10 min
    Cook:1 hour 20 min
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    Ingredients

    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 1 garlic clove, minced
    • 6 cups reduced-sodium chicken broth
    • 1 can (15 ounces) diced tomatoes, undrained
    • 1 can (4 ounces) chopped green chiles
    • 1 envelope reduced-sodium taco seasoning
    • 2 cups cubed cooked turkey
    • 2 cups frozen corn (about 10 ounces), thawed
    • 1/3 cup minced fresh cilantro
    • 1 cup tortilla strips
    • Optional: Shredded Monterey Jack cheese, sliced avocado and lime wedges
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    Directions

    1. 1
      In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Add broth, tomatoes, chiles and taco seasoning; bring to a boil. Reduce heat; simmer 5 minutes. Add turkey and corn; heat through. Stir in cilantro; top with tortilla strips. Serve with additional toppings of your choice.

    Nutrition Facts

    1-1/2 cups: 144 calories, 3g fat (1g saturated fat), 35mg cholesterol, 846mg sodium, 16g carbohydrate (6g sugars, 2g fiber), 14g protein.
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