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Weeknight Turkey Tortilla Soup

This is now my family's most requested soup—so much so that they will make sure I have leftover turkey. You can spice up this soup and make it more hearty by adding smoked sausage or andouille and some Cajun seasoning to taste. —Gail Lucas, Olive Branch, Mississippi
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (3 quarts)


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 6 cups reduced-sodium chicken broth
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chiles
  • 1 envelope reduced-sodium taco seasoning
  • 2 cups cubed cooked turkey
  • 2 cups frozen corn (about 10 ounces), thawed
  • 1/3 cup minced fresh cilantro
  • Optional toppings: tortilla strips, shredded Monterey Jack cheese, sliced avocado and lime wedges


  • In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Add broth, tomatoes, chiles and taco seasoning; bring to a boil. Reduce heat; simmer 5 minutes. Add turkey and corn; heat through. Stir in cilantro before serving. Serve with toppings of your choice.

Test Kitchen tips
  • If you like spicy foods, use a can of diced jalapeno peppers instead of chopped green chiles.
  • Stir in a can of black beans or pinto beans for a heartier soup.
  • Nutrition Facts
    1-1/2 cups: 144 calories, 3g fat (1g saturated fat), 35mg cholesterol, 846mg sodium, 16g carbohydrate (6g sugars, 2g fiber), 14g protein.

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    Average Rating:
    • Victor
      Nov 29, 2020

      Delicious recipe, Thank you! Happy Holidays everyone!!!

    • snker0521
      Sep 25, 2019

      No comment left

    • barhoo01
      Dec 30, 2018

      Very easy to make - I added a little extra garlic and some seasonings to spice it up a bit. Nothing fancy but it does have good flavor with some extra spice. Topped it with tortilla strips, sour cream and cheese.

    • KarenKeefe
      Oct 14, 2018

      Simple and delicious!