Turkey Tortilla Soup

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1 mediumonion
• 1red pepper
• 3 clovesgarlic
• 5 ml (1 teaspoon)chilli powder (spice mix)
• 5 ml (1 teaspoon)oregano
• 5 ml (1 teaspoon)paprika
• 5 ml (1 teaspoon)cumin
• 1 pinch, or more to tastecayenne pepper
• 8 g (1 tablespoon)plain flour or cornflour
• 1.25 litres (5 cups)turkey or chicken stock
• 1 tin (400 ml)kidney beans or black beans
• 1 tin (400 ml)sweetcorn
• 1 tin (400 ml)crushed or diced tomatoes
• 375 g (3 cups)cooked turkey, cut into cubes
• 22.5 ml (1½ tablespoons), or to tastelime juice
• to tastesalt and pepper
• to tastefried or baked tortilla strips
• to tastediced avocado
• to tastesour cream
• to tastegrated mature cheddar
• to tastecoriander

Instructions

1. 1

   Prepare vegetables

   Dice the onion and red pepper, then finely chop the garlic.

2. 2

   Soften vegetables

   Heat the olive oil in a large pot over medium heat. Once hot, add the onion and pepper and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.

3. 3

   Add the spices

   Stir in the garlic, chilli powder, oregano, paprika, cumin and cayenne. Cook for 30 seconds.

4. 4

   Stir in flour

   Add the flour and cook for 1 minute.

5. 5

   Simmer the soup

   Add the stock, sweetcorn with its tin liquid, beans with their tin liquid and tomatoes. Bring to the boil, then simmer over low heat for 15 minutes.

6. 6

   Warm the turkey

   Add the turkey and cook for 1–2 minutes, until warmed through.

7. 7

   Season the soup

   Remove the pot from the heat. Season with lime juice, salt and pepper to taste.

8. 8

   Top and serve

   Ladle the soup into bowls and stir in some chopped coriander. Top with tortilla strips, diced avocado, grated cheddar and a dollop of sour cream.

What is turkey tortilla soup?

Tortilla soup is a Mexican-inspired soup commonly served with tortilla strips and fresh toppings. This version builds a hearty base from stock, tomatoes, beans and sweetcorn, then uses cooked turkey for a practical way to turn leftovers into a meal.

The method keeps the soup straightforward: soften the vegetables, briefly cook the spices and simmer the ingredients together. Lime and a mix of crunchy, creamy and savoury toppings add contrast just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 0g protein, 0g carbs, 0g fat.

The beans, sweetcorn and tomatoes provide most of the soup’s carbohydrate, while the olive oil, avocado, cheddar and sour cream contribute fat. Turkey and beans are the main protein ingredients. For a balanced plate, serve a bowl with a generous share of turkey and beans and choose the amounts of cheese and sour cream that suit you.

Build flavour from the base

Softened onion and red pepper make a sweet, mellow foundation. Give them about 5 minutes in the oil, stirring now and then so they soften without catching.

Spices first: garlic, chilli powder, oregano, paprika, cumin and cayenne cook briefly before the flour goes in. The short cooking time helps the seasonings bloom while keeping the garlic from burning.

Use the tin liquids

Beans and sweetcorn: add each along with its liquid from the tin, as directed in the recipe. This keeps the method simple and contributes to the soup’s body.

Flour: cook it for 1 minute before adding the stock and tinned ingredients. Stir the soup well as you add the liquid to help the flour disperse evenly.

Get the simmer right

Bring the stock, beans, sweetcorn and tomatoes to the boil, then turn the heat down for a 15-minute simmer. A gentle simmer is enough; a vigorous boil can make the soup reduce more quickly than intended.

Add cooked turkey near the end and heat it for just 1–2 minutes, until warmed through. This keeps the pieces tender rather than leaving them to simmer for the full cooking time.

Finish with lime and toppings

Lime: take the pot off the heat before adding the juice, then taste and adjust the seasoning. The recipe suggests 1½ tablespoons, but the final amount can be adjusted to taste.

Toppings: add tortilla strips, avocado, cheddar, sour cream and coriander to individual bowls. Add the tortilla strips at the table so they retain their crunch.

Serve it as a meal

The beans, sweetcorn and turkey make the soup substantial, while the toppings bring extra texture and richness. Serve it hot with the toppings alongside so everyone can choose what to add.

If you want something alongside, warm tortillas or a simple green salad can complement the bowl without competing with its spiced broth.

Recipe notes & tips

• Dice the onion and pepper fairly evenly so they soften at a similar pace.
• Stir the spices as they cook for 30 seconds to prevent them catching on the bottom of the pot.
• Add the stock gradually while stirring to help the flour mix in smoothly.
• Keep the soup at a gentle simmer for the full 15 minutes.
• Taste after adding the lime juice and adjust the salt, pepper and lime to your liking.
• Put the tortilla strips on just before eating to keep them crisp.

Variations

• Use leftover chicken: swap in cooked chicken in place of the turkey and warm it through at the same stage.
• Choose black beans: use black beans instead of kidney beans for a different colour and flavour.
• Adjust the heat: add more cayenne for a spicier bowl, or leave it out for a milder soup.
• Make it gluten-free: use cornflour instead of plain flour, as suggested in the ingredient list.
• Change the toppings: add only the toppings you enjoy, keeping the tortilla strips for crunch.

Common mistakes to avoid

• Boiling hard: lower the heat after the soup reaches the boil so it simmers gently for 15 minutes.
• Burning the garlic: cook it with the spices for only 30 seconds before moving on.
• Skipping the flour’s cooking time: let it cook for 1 minute so it is incorporated before the liquid goes in.
• Overcooking the turkey: add cooked turkey at the end and heat it for just 1–2 minutes.
• Adding toppings too early: wait until serving to add tortilla strips, avocado, cheese and sour cream.
• Seasoning before tasting: add the lime, salt and pepper off the heat, then taste and adjust.

How to store

Refrigerate leftover soup in a covered container and use within 3 days. Store toppings separately; reheat the soup gently in a saucepan until piping hot, then add fresh toppings to serve.

Frequently asked questions