Creamy Turkey Tortilla Soup
Author: Anita
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
  • ⅓ cup cooking oil
  • 8 6-inch corn tortillas, halved and cut crosswise into ¼ inch strips
  • 1½ cup chopped onion, about 1 large onion
  • 4 large garlic cloves, pressed
  • 1 tbsp paprika
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • ¼ tsp cayenne
  • 2 10 oz cans cream of chicken soup
  • 1 28-oz can crushed or diced tomatoes
  • 3 15 oz cans chicken broth or 6 cups homemade turkey stock
  • ½ cup mild diced green chiles
  • 4 bay leaves
  • ½ cup chopped cilantro leaves
  • 2 cups shredded turkey
  • 1 avocado, sliced or diced
  • 1 cup shredded cheddar or Monterey Jack cheese
  • optional: lime wedges and sour cream for garnish
  • salt & pepper to taste
  1. In a large pot, heat oil over medium heat. Add half the tortilla strips and cook, stirring, until starting to turn golden, about 2 minutes. Remove with slotted spoon and drain on paper towels. Repeat with remaining tortilla strips.
  2. Reduce heat to medium low and add onion, cooking for about 5 minutes or until soft. Add garlic and spices and cook, stirring, for another 2 minutes. Stir in the cans of cream of chicken soup, mixing well. Stir in the tomatoes, mixing well. Add the broth, bay leaves, and cilantro, and ⅓ of the tortilla strips. Simmer uncovered on low for 30 minutes, then remove bay leaves. If you want a smooth soup, transfer to blender, puree, then return to pot. (I like it lumpy.) Add salt & pepper to taste if desired.
  3. Add the shredded turkey and simmer 5 more minutes.
  4. Serve in bowls, top with cheese, remaining tortilla strips, avocado, lime wedges and sour cream if desired.
  5. Enjoy!
This is one of the best tortilla soups I've ever had - and it's a wonderful way to use that leftover turkey. Tasty, tangy, spicy, but not too hot, and it's nutritious and satisfying. I had a really large turkey and lots of leftover turkey, so I made a double batch and packed about half of it up in containers and froze it. I cooked fewer tortilla strips because I was freezing it - about half. I'll fry up some more when I pull it out of the freezer to serve.

I've never seen a creamy tortilla soup before, but I knew this would be a good variation and would work. I actually experimented with adding milk and found it was better without. The cream of chicken soup adds a nice richness and flavor, but when I tried adding milk it toned down the tangy, spicy taste - just not as good. I also found you get more of a stew consistency if you leave out a can of chicken broth - same basic flavor. Personally, I wanted a soup consistency, a little thinner. I also tried pureeing the soup, but I just like it better all brothy and lumpy.

This is definitely a keeper, especially since it freezes well. Now we're looking forward to enjoying this again in the next month or so. Hope you enjoy it!
Recipe by Denver Green Chili at