Turkey Tortilla Soup

A crowd-pleaser for all ages, and a terrific way to use some left-over turkey from your Thanksgiving feast!


1 tsp cumin

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp salt

1 whole turkey breast

1 yellow onion, diced

1 bell pepper (any color), diced

3 cloves garlic, minced

3 Tbsp tomato paste

3 Tbsp cornmeal

1 14-oz can diced tomatoes

1 1/2 qts homemade chicken stock

2 14-oz cans black beans, rinsed and drained

1 cup corn kernels

5 small corn tortillas, cut into 2-3” strips

Olive oil, as needed

Kosher salt and fresh cracked black pepper, to taste

Sour cream, for garnish

Diced avocado, for garnish

Diced red onion, for garnish

Grated Monterey Jack cheese, for garnish

Fresh cilantro, for garnish



Preheat your oven to 375°F.   Mix cumin, chili powder, garlic powder, and salt together in small bowl.  Drizzle about a tablespoon of olive oil on the turkey breast, then sprinkle a small amount of spice mix on both sides.  Set aside the rest of the spice mix for later.  Place turkey on a baking sheet and roast for 30-35 minutes, or until done with an internal temperature of 165°F.  Use two forks or your fingers to shred the turkey into small strips.  Set aside.  Meanwhile, in a large soup pot, heat a few tablespoons of olive oil.   Add onions and peppers and cook until softened and lightly colored.  Add the garlic, remaining spices, tomato paste, and the cornmeal.  Cook for 1-2 minutes or until very aromatic and well toasted.  Add the tomatoes, stock, beans, and corn.  Bring to a boil then reduce heat to a simmer.  Simmer for 20- 30 minutes, uncovered.  A few minutes before serving, stir in the tortilla strips and shredded turkey.  Once the tortillas have softened, taste and adjust seasoning with salt and pepper, as needed.  Ladle into bowls, then top with sour cream, diced red onion, diced avocado, grated cheese, homemade tortilla chips and fresh cilantro!


Homemade Crunchy Tortilla Chips

6 small corn tortillas, cut into triangles

olive oil, as needed

Kosher salt, to taste


Preheat your oven to 375° F.  Toss your tortilla triangles with a small amount of olive oil until evenly coated.  Place on a baking sheet in a single layer and bake in the oven for 5-6 minutes.  Turn chips as needed for even color- a light golden brown is key!  Once chips are golden and perfectly crisp, remove from oven and sprinkle generously with salt!