Creamy turkey tortilla soup

    40 min

    This turkey tortilla soup is thick, creamy, and flavourful. The enchilada sauce and spices are the key! This recipe is great when you have leftover turkey from the holidays.


    London, England, UK
    1 person made this

    Serves: 4 

    • 3 tablespoons vegetable oil
    • 1 onion, chopped
    • 1 red pepper, seeded and chopped
    • 1 poblano pepper, seeded and chopped
    • 1 jalepeno pepper, seeded and chopped
    • 2 cloves garlic, minced
    • 115g masa harina or maize flour
    • 1.5L chicken stock
    • 280g cooked turkey, roughly chopped
    • 235ml enchilada sauce
    • 480g black beans
    • 150g sweetcorn
    • 1 teaspoon ground cumin
    • 1 tablespoon chilli powder
    • 1 tablespoon smoked paprika
    • 120ml double cream
    • salt, to taste
    • 1 avocado, stoned and sliced
    • 2 handfuls grated cheese
    • 4 tablespoons soured cream
    • 1 handful fresh coriander, chopped
    • 2 handfuls tortilla chips

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a large saucepan over a medium heat, warm the oil then add the onion, peppers and garlic and cook and stir until soft, about 4 to 6 minutes. Stir in masa harina, stock, turkey, enchilada sauce, black beans, sweetcorn, cumin, chilli powder, and paprika. Bring to the boil and simmer for 5 to 10 minutes.
    2. Just prior to serving stir in the cream and the salt to taste. Ladle the soup into warmed bowls and top with sliced avocado, grated cheese, soured cream, chopped fresh coriander and tortilla chips. Serve.

    Poblano pepper

    You may not be able to find a poblano pepper in you local shops. Try searching in speciality shops or substitute with a green pepper in a pinch.

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