Turkey Tortilla Soup

Two bowls of turkey tortilla soup with shredded cheese and avocado garnish

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.

Sarah 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.

Angled view of turkey tortilla soup in two yellow and white striped bowls

And in that moment, I realized that turkey could be just as wonderful in that soup as chicken.

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    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.

    Overhead view of two bowls of turkey tortilla soup with shredded cheese and avocado

    This Turkey Tortilla Soup might not be traditional, but it tastes darn good, and it’s stupid simple to make.

    Let me show you how:

    Two bowls of turkey tortilla soup on white serving dish

    Turkey Tortilla Soup

    Erin Parker, The Speckled Palate
    Give leftover Thanksgiving turkey new life in this Turkey Tortilla Soup, which is comforting and delicious for a chilly day!
    5 from 4 votes
    Servings 6
    Prep Time 5 minutes
    Cook Time 1 hour
    Total Time 1 hour 5 minutes



    • 14.5 oz . can diced tomatoes in tomato juice , NOT drained
    • 16 oz . can refried beans
    • 32 oz . unsalted chicken stock
    • 1 lb . turkey meat , shredded
    • Kosher salt and freshly ground black pepper to taste


    • Homemade or store-bought tortilla chips
    • Sharp cheddar cheese (the more, the merrier)
    • Avocado slices

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    • In a large Dutch oven over medium-high heat, add the tomatoes in juice and the refried beans. Stir together and bring to a boil.
    • Add the chicken stock to the pan, stirring constantly as the ingredients mix. Add in the turkey meat, and bring to a boil.
    • Once the soup has begun to boil, cover and lower the heat, simmering for 45 minutes.
    • Serve warm with ample amounts of cheese stirred in and topped with tortilla chips and avocado slices.


    This recipe can easily be doubled, if you so desire. It also freezes well, so when the soup is done, don't dress it (like you would a bowl you're going to eat immediately), and transfer to freezer-tight storage containers. When you're ready to enjoy it, let it thaw overnight in the refrigerator. Reheat in the microwave or on the stovetop, then top with the toppings of your choice.


    Serving: 6Servings
    Course Entrees
    Tried this recipe?Let us know how it was!

    Two bowls of turkey tortilla soup on white serving dish

    What kinds of dishes are you making with your Thanksgiving leftovers this year?

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    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

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