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!

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 201kcal

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

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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.

Notes

This recipe can easily be doubled, if desired.

How to freeze: Let it cool, and don't add the toppings to the soup. Transfer to freezer-tight storage containers and then freeze. When you're ready to enjoy it, thaw overnight in the refrigerator.

Reheat in the microwave or on the stovetop, then top with the toppings of your choice.

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