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Leftover Turkey Recipes: Turkey Tortilla Soup

It’s the day after Thanksgiving, and you’re staring down the pounds of turkey leftovers from yesterday’s feast. How many sandwiches can you eat before the anguished thought of one more cold turkey on wheat bread atrocity sends you into a downward leftovers spiral? Don’t worry; we’re here to help with this slow cooker turkey tortilla soup!

Spice up your leftovers by skipping the boring sandwiches and try using them in a bold and flavorful soup that will have your entire family asking for seconds. Turkey leftovers will be gone in a flash, and you’ll wonder if you should’ve bought a larger bird after all.

Serve the slow cooker soup with avocado slices, lime wedges, cilantro or scallions and plenty of tortilla chips. You can add sour cream to balance out the spiciness of the soup, and adjust the spices to taste while cooking.

The soup is light enough to be the perfect respite after yesterday’s big meal, but hearty enough to satisfy the biggest appetites. Plus, making this recipe in the slow cooker means you don’t have to dirty extra dishes after you just put them away from the Thanksgiving festivities.

Turkey Tortilla Soup

Yield: Serves 12
Author: Hamilton Beach Test Kitchen


  • 1 Tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 medium green pepper, coarsely chopped
  • 1 medium red pepper, coarsely chopped
  • 1 jalapeno pepper, minced
  • 1/2 cup cilantro, coarsely chopped
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 3 cups shredded leftover turkey
  • 1 can (48 oz.) chicken broth
  • 2 cans (10 oz. each) mild diced tomatoes and green chiles
  • 1 can (15.5 oz.) black beans, drained and rinsed
  • 1 can (15.25 oz.) corn, drained
  • 1 can (6 oz.) tomato paste
  • tortilla chips


  1. Heat olive oil in stovetop-safe slow cooker cookware over medium-high heat. Add onion and garlic, cook 2 minutes.
  2. Add remaining ingredients except tortilla chips. Stir until well blended. Place in slow cooker.
  3. Cover and cook for 2 hours on HIGH or 4 hours on LOW.
  4. Top with broken tortilla chips and garnish sour cream, sliced avocado and chopped cilantro, if desired.

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  1. I couldn’t wait to make this recipe, so I ran out the next day and purchased the remaining ingredients. I couldn’t believe how simple it was to make and it was a winner with the family. Having all those fresh ingredients together, plus getting rid of the remaining turkey was a huge score. I am even thinking of using the leftover soup as a topper for nachos this weekend. Now, if you can just tell me what do with the pounds of leftover stuffing!

  2. Teresa, thanks for your comment. I absolutely love that soup, too, and it couldn’t be much easier! I wonder if you could use the leftover stuffing for fried stuffing balls or in place of bread in a strata. Let us know what you do with it, and thanks for sparking a “Thanksgiving leftovers” idea for next year!

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