Turkey Tortilla Soup

overhead shot of a bowl of soup.

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This Turkey Tortilla Soup is so easy to make and a great way to use up leftover turkey after Thanksgiving. It’s made with mostly pantry ingredients and is ready in less than an hour! 


  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 bell peppers, chopped (I use yellow and red)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 cloves garlic, finely minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon brown sugar
  • 1 (4-oz) can green chiles
  • 1 (15-oz) can cannellini beans, drained
  • 1 (15-oz) can tomato sauce
  • 1 (14.5-oz) can diced tomatoes
  • 2 cups chicken broth
  • 1 pound cooked turkey breast cut into cubes or shredded

Optional Toppings

  • Diced red onion
  • Tortilla chips
  • Shredded cheddar cheese
  • Sour cream
  • Sliced green onions
  • Chopped fresh cilantro
  • Diced avocado


  1. Heat the olive oil in a large pot over medium heat. Add the onions, peppers, salt, and pepper. Cook them for two to three minutes or until they start to soften. Add the garlic and stir.
  2. Add the chili powder, brown sugar, oregano, cumin, paprika, and green chiles. Add the beans, diced tomatoes, tomato sauce, chicken broth, and turkey. Bring the pot to a simmer and cook the soup for 20 to 22 minutes, stirring occasionally.
  3. Taste the soup and add more salt, if needed. Ladle it into bowls and top with your favorite toppings.