Spicy Turkey-Tortilla Soup Recipe - The Test Kitchen | Tasting Ta

Thanksgiving leftovers become a fragrant tortilla soup

Today, your taste buds need a wake-up call–and it's not just because of the tryptophan. After a Thanksgiving meal punctuated by rich, heavy sides, you could use a light spin on leftovers. Introducing our Test Kitchen's turkey-tortilla soup: Its brothy base, studded with shredded turkey, chunks of avocado, jalapeño, scallions and fresh cilantro, is restorative and fragrant. Crisp tortilla strips dusted with coriander, cumin, oregano and cayenne add texture–which is more than we can say for the mashed potatoes languishing in the fridge.

Recipe from the Tasting Table Test Kitchen

Spicy Turkey-Tortilla Soup
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Send your Thanksgiving leftover to Mexico with our Test Kitchen's spicy turkey-tortilla soup.
Prep Time
Cook Time
Total time: 40 minutes
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 large carrot, peeled and finely chopped
  • ¼ cup roughly chopped cilantro stems, plus ½ cup cilantro leaves for serving
  • 2 garlic cloves, smashed
  • ½ teaspoon ground coriander, divided
  • ½ teaspoon ground cumin, divided
  • ½ teaspoon dried oregano, divided
  • 2¼ teaspoons kosher salt, divided
  • 6 cups low-sodium chicken broth
  • ¼ teaspoon cayenne pepper
  • Two 6-inch corn tortillas
  • Nonstick cooking spray
  • 3 cups cooked, shredded turkey breast
  • 2 scallions, white and light green parts only, thinly sliced
  • 1 jalapeño, thinly sliced into rings
  • ½ avocado, peeled and chopped into small pieces
  • 1 lime, cut into wedges
  1. Preheat the oven to 375°. In a large pot set over medium heat, add the oil and heat 1 minute. Add the onion and carrot and cook, stirring occasionally, until tender and soft, about 10 minutes. Stir in the cilantro stems, garlic, ¼ teaspoon ground coriander, ¼ teaspoon ground cumin, ¼ teaspoon dried oregano and 2 teaspoons salt. Cook until the garlic is fragrant, about 1 minute, then pour in the chicken broth and bring to a boil. Reduce the heat to medium-low and gently simmer for 20 minutes.
  2. While the soup is simmering, make the tortilla strips. In a small bowl, combine the remaining ¼ teaspoon coriander, ¼ teaspoon cumin, ¼ teaspoon oregano, ¼ teaspoon salt and the cayenne. Place the tortillas on a cutting board and lightly coat each side with nonstick cooking spray. Sprinkle both sides of the tortillas with the spice mixture, then slice into ⅛- to ¼-inch-thick strips. Place the strips on a rimmed baking sheet and bake in the oven until crisp, stirring midway through, for 8 to 10 minutes.
  3. Strain the broth into a bowl, discard the solids and return the broth to the pot. Add the shredded turkey and cook over medium heat until the turkey is warmed through, 5 to 8 minutes. Divide the soup between bowls and add some scallion, jalapeño, avocado, cilantro leaves and tortilla strips to each bowl. Serve with a lime wedge. Calories per Serving: 176; Sodium: 1230mg; Total Carbohydrate: 10g; Fiber: 3g; Fat: 6g
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