Turkey and Tortilla Soup

Turkey and Tortilla Soup


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About this recipe: This is a fantastic way of making use of leftover turkey. A delectable soup is made by simmering together turkey and corn tortillas, in a creamy enchilada sauce. Garnish with chilli, tomatoes, avocados and grated cheese.


Serves: 4 

  • 300ml chicken stock
  • 12 corn tortillas, cut into 1.25cm strips
  • 1 1/2 (395g) jars enchilada sauce
  • 1 teaspoon ground cumin
  • 275g cooked turkey, chopped
  • 250ml single cream
  • 1 tomato, chopped
  • 1 Scotch bonnet chilli, seeded and finely chopped
  • 1 avocado, peeled, pitted and diced
  • 125g grated mature Cheddar cheese

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and stock thickens slightly.
  2. Stir in enchilada sauce, cumin, turkey and single cream; heat through but do not boil.
  3. Divide soup into four bowls and garnish with chopped tomato, chilli, avocado and cheese.

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