I have the best idea for using your leftovers.
Really — this is the absolute best. Warm, cheesy, comforting, and finished with homemade crispy tortilla strips.
Why is life so good?
Here’s the exciting part: this is inspired by a rich, cheesy chicken tortilla soup some of us remember from college. I wanted to recreate that flavor and realized the trick was obvious — corn tortillas actually go into the soup. They cook down and naturally thicken the broth without any cream.
And of course, cheese. Not an overwhelming amount, but a generous, melty sprinkle that adds richness and comfort.
Yes — you’ll add corn tortilla pieces into the pot and let them soften, thicken, and blend into the soup. It’s an excellent way to achieve body and texture without dairy thickeners.
Then there are the toppings. I crisp the remaining tortillas into crunchy strips and pile them on top with extra cheese, avocado, cilantro, thinly sliced radish and a squeeze of lime. The contrast of creamy soup and crunchy strips is everything.
Use leftover turkey or swap in chicken — either works beautifully. This is comforting, simple, and a great way to transform leftovers into a weeknight favorite.
Turkey Tortilla Soup with Crispy Tortilla Strips
4
to 6
1 hour
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Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 14-ounce can fire-roasted diced tomatoes
- 4 cups low-sodium chicken stock
- 4 4-inch corn tortillas, cut into pieces
- 4 ounces monterey jack cheese, freshly grated
- 4 ounces sharp cheddar cheese, freshly grated
- 8 ounces cooked and shredded turkey breast or chicken
- for topping: fresh cilantro, extra cheese, avocado, thinly sliced radish, fresh lime
Tortilla strips
- 3 tablespoons vegetable oil
- 4 corn tortillas
Instructions
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Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, garlic, cumin, paprika, salt and pepper. Cook until the onions soften, about 5 to 6 minutes. Add the diced tomatoes, chicken stock and tortilla pieces. Bring to a boil, then reduce to a simmer, cover, and cook for 5 minutes.
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Carefully transfer the mixture to a blender and puree until smooth, or use an immersion blender. Return the soup to the pot and heat over low. Stir in the cheeses handful by handful until melted. Add the shredded turkey or chicken and warm through. Taste and adjust seasoning if needed.
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Serve in bowls and top with avocado, radish, tortilla strips, cilantro, extra cheese and a squeeze of lime.
Tortilla strips
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Heat the oil in a large skillet over medium heat. Slice the tortillas into thin strips and fry in batches, without crowding, until crisp and golden. Drain on paper towels and repeat with remaining tortillas.
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Put those leftovers to good use — this soup is ideal for turning turkey or chicken into something gloriously satisfying.