Turkey Tortilla Soup
Looking to use up leftover turkey after Thanksgiving? Transform the turkey into a batch of Turkey Tortilla Soup, a fun twist on the classic. This comforting, creamy soup comes together with very little effort and minimal ingredients. Also, it freezes like a dream, so you can store some for later!
2025 Update: This soup was originally shared in November 2014. The recipe and post include new photos, as well as more tips and tricks. I hope you love it as much as we do!
The BEST Turkey Tortilla Soup
This post contains affiliate links.
It all started as we were lounging after Friendsgiving. The dishes were finally clean, and we were all kicking back and relaxing, dozing slightly as football played on the television.
A friend was browsing Pinterest and asked if I’d ever made Chicken Tortilla Soup.
I shook my head, and she continued her search, mentioning that it might be good since it was getting colder outside.
And in that moment, I realized that turkey could be just as wonderful in that soup as chicken.
So, obviously, I had to make it. And when I did, I proceeded to use most of our turducken leftovers to create this soup. (I picked apart the turducken to get the turkey meat, so this rendition did not have chicken and duck added to it.)
… It was totally worth using most of the leftover turducken.
This Turkey Tortilla Soup might not be traditional, but it tastes darn good, and it’s stupid simple to make.
It’s also one of my favorite ways to enjoy Thanksgiving dinner leftovers.
Why I love this recipe:
I’m a soup gal year-round, and this Turkey Tortilla Soup really hits the spot for me on so many levels.
Here are a few things I adore about this particular recipe:
- It’s adapted from an old friend’s vegetarian recipe… and it comes together QUICK.
- It’s a brilliant way to use Thanksgiving leftovers in a different way than you originally enjoyed them.
- This recipe has no right to be as flavorful as it is. After all, you only need FOUR ingredients, and you might have them in your fridge and pantry now.
- It’s wonderfully creamy and comforting… without added dairy. (Unless, you know, you add it on top of the final soup.)
- You can dress it up with allllll your favorite toppings… and isn’t that part of the fun of making a soup?
This leftover turkey soup is absolutely worth trying this year! It also works nicely with rotisserie chicken, in case you don’t have leftover Thanksgiving turkey. 😉
More soup recipes to try: Seafood Gumbo | Turkey Taco Soup | Roasted Cauliflower Soup | Chicken Spaetzle Soup
What you need to make this recipe:
The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.
- Large Dutch oven or a large saucepan
- Ladle
- Rubber spatula or wooden spoon
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Diced tomatoes — in their juices. All of ‘em go into the soup to add flavor and texture! You could use crushed tomatoes, too, if you don’t have diced tomatoes.
- Refried beans — you’ll need a can of your favorite brand! I like refried pinto beans, but my kids are partial to refried black beans.
- Chicken stock — I like to use unsalted broth or stock, but you can certainly use the salted variety. You might not need to add any salt if it’s salted, so be sure to give it a good taste before adding salt. You could also use turkey stock, if you have this on hand.
- Leftover turkey meat — chop it or shred it! I’ve done it both ways, so it’s a personal preference thing. You can also use the same amount of rotisserie chicken if you don’t have leftover turkey OR have enough of it.
Toppings:
The world is your oyster when it comes to toppings for this tortilla soup recipe.
Here are a few things my family likes…
Shredded cheese. Use your favorite. I like cheddar cheese, but Monterey jack or pepperjack would be fun here!
Avocado. Slice it up and it adds beautiful creaminess and color to the soup.
Additional chopped veggies, like red onions or corn kernels.
Tortilla chips or crispy tortilla strips. Use store-bought or make your own, if you’re feeling fancy.
Fresh lime wedges, to squeeze the juice directly onto the soup.
Sour cream, if you’re into that kind of thing. (None of us are partial to it with this soup since it’s pretty creamy already, but you do you.)
Chopped cilantro, for garnish and flavor. (If it doesn’t taste like soap to you!)
How to make Tortilla Soup with Turkey
Combine the tomatoes in their juice, the refried beans, the chicken broth and the turkey meat in a large Dutch oven over medium-high heat.
Bring to a boil.
Cover and lower the heat to low, simmering for 45 minutes. This helps all the flavors meld, as well as gives the refried beans time to break apart and really bring the soup together.
Give it a taste, and add a sprinkle of salt and pepper, if necessary.
Serve warm with your favorite toppings!
How to store:
Cool before transferring to an airtight container. Store in the refrigerator for 3-4 days.
Reheat gently in the microwave until warmed through.
You can also freeze this recipe. Pour it into a freezer-safe container, and freeze for up to 3 months. Defrost in the fridge and then reheat until warmed through in the microwave or on the stovetop.
Erin’s Easy Entertaining Tips
If you’re making this with leftover holiday turkey, this would be a great dish to share with your family and loved ones.
After all, a big ‘ol bowl of soup is a great thing for sharing… and a simple and spectacular way to host after a holiday.
Here are some tips and tricks to making this recipe for a crowd:
- Double or triple the recipe. Use rotisserie chicken if you don’t have enough leftover turkey.
- Make a toppings bar. Set out all the different toppings you want to offer in bowls with little spoons, and let guests built their own soup bowls.
- Make-ahead instructions: Make it completely ahead of time, then store in the fridge. Reheat on the stovetop in the same Dutch oven… and let guests serve themselves directly out of it.
Frequently Asked Questions
Since it’s pretty bare bones, there aren’t a ton of subs you can make. You can swap out the turkey for rotisserie chicken, if you have that. Use refried black beans instead of pinto beans, if you prefer. The diced tomatoes and stock are non-negotiable.
Quick tips and tricks to the best creamy turkey soup
- Give it time to cook and meld! While you could serve this after 15 or so minutes, I like to let it simmer on the stovetop. This helps break down the refried beans, which come out of the can pretty clumpy, as well as helps them meld into the rest of the ingredients. The end result is fabulous.
- Taste before you add more salt or pepper. If you’re using salted chicken broth and your turkey is well-seasoned, the soup might be salty enough already!
- Double or triple the recipe for a crowd… and serve it up with your favorite toppings!
More leftover turkey recipes to try:
My family loves this Turkey Cranberry Sandwich recipe, as well as Thanksgiving Tacos.
If you love comfort food, try Turkey Pot Pie with Puff Pastry.
Here’s how you can make this dish…
Turkey Tortilla Soup
Ingredients
Soup
- 14.5 oz. diced tomatoes in tomato juice (NOT drained)
- 16 oz. refried beans
- 32 oz. chicken stock unsalted
- 1 lb. turkey meat (shredded or chopped)
- Kosher salt to taste
- Freshly ground black pepper to taste
Toppings
- Homemade or store-bought tortilla chips
- Sharp cheddar cheese (the more, the merrier)
- Avocado slices
- Lime wedges
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
- Combine the tomatoes in their juice, the refried beans, the chicken broth and the turkey meat to a large Dutch oven over medium-high heat.
- Bring to a boil.
- Cover and lower the heat to low, simmering for 45 minutes. Stir occasionally.
- Serve warm with ample amounts of cheese stirred in and topped with tortilla chips and avocado slices.
Video
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Before leaving a comment or rating, ask yourself: