Go Back
Turkey Tortilla Soup Recipe with Black Beans, Corn, and Crispy Strips

Turkey Tortilla Soup

A hearty Mexican-inspired soup made with leftover cooked turkey, tomatoes, black beans, corn, and lime, finished with crunchy tortilla strips and fresh toppings. This recipe makes 6 servings and is ready in approximately 50–55 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup
  • 2 tablespoons Olive oil or vegetable oil
  • 1 medium Medium yellow onion, diced
  • 3 cloves Garlic cloves, minced
  • 1 jalapeño Jalapeño, seeded and minced
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 6 cups Low-sodium chicken or turkey broth
  • 1 14.5-ounce can Fire-roasted or diced tomatoes with juices
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 cup Corn kernels
  • 3 cups Cooked turkey, shredded or chopped
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 2 tablespoons Fresh lime juice
  • 1/4 cup Fresh cilantro, chopped
Tortilla Topping
  • 6 small tortillas Small corn tortillas, cut into thin strips
  • 1–2 tablespoons Oil for frying or brushing
Optional Toppings
  • as needed Diced avocado
  • as needed Shredded Monterey Jack, cheddar, or Mexican-blend cheese
  • as needed Sour cream or Mexican crema
  • as needed Sliced radishes, chopped cilantro, lime wedges, and fresh or pickled jalapeño

Method
 

Step-by-Step
  1. Cut the corn tortillas into narrow strips. Fry them in shallow oil until crisp, or toss them with 1–2 tablespoons oil and bake at 400°F for 8–12 minutes, turning once; drain or cool before serving.
  2. Heat 2 tablespoons oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 4–5 minutes, until softened.
  3. Add the minced garlic and jalapeño and cook for 30–60 seconds. Stir in the cumin and chili powder and toast the spices briefly with the aromatics.
  4. Pour in the broth and tomatoes with their juices. Bring the soup to a boil, reduce the heat, and simmer uncovered for 15–20 minutes.
  5. Stir in the drained black beans, corn, and cooked turkey. Simmer gently for 5–8 minutes, just until the ingredients are hot, without allowing the turkey to boil for a long time.
  6. Season with the kosher salt and black pepper, tasting and adjusting as needed. Stir in the lime juice and chopped cilantro immediately before serving.
  7. Ladle the soup into bowls and top with tortilla strips, avocado, cheese, crema, cilantro, and lime wedges. Add fresh or pickled jalapeño for extra heat.

Notes

Low-sodium broth is helpful because canned tomatoes, beans, and tortilla toppings may already contain salt. Add turkey near the end to keep it tender, and serve tortilla strips separately or directly on each bowl so they stay crisp.