This Leftover Turkey Verde Tortilla Soup is bright, zesty, and ready in 30 minutes, which is exactly what you need when you’ve got leftover turkey (or rotisserie chicken) sitting in the fridge. Salsa verde gives it a punchy kick that’s totally different from heavy, creamy turkey soup, kale adds a hearty green bite, and crispy tortilla chips pull it all together.
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Why You’ll Love This Recipe
- Totally different from Thanksgiving dinner – The verde base keeps things light and fresh, not heavy like traditional leftover soups.
- Quick weeknight win – 30 minutes from start to finish, most of it hands-off simmering.
- Pantry-friendly – Uses jarred salsa verde, canned beans, frozen corn, and what’s already in your fridge.
- Freezer-friendly – Makes 4 quarts so that you can stash half for a future busy night.
- Salsa verde is your flavor star here. Choose a brand you actually like the taste of, mild, medium, or spicy, your call. The tomatillo-based brightness makes this soup feel fresh rather than heavy. I usually go with medium and let everyone adjust with toppings.
- Chicken or turkey stock – Use store-bought or make your own with my Rotisserie Chicken Bone Broth recipe for extra depth of flavor.
- White beans (cannellini, navy, or great Northern all work) add creaminess and body without needing actual cream. Drain them, but don’t rinse; that starchy liquid helps thicken the broth naturally.
- Leftover turkey is the whole reason we’re here. You’ll need about 3 cups of shredded. If your turkey is straight from the fridge and too cold to shred easily, just cube it instead; it’ll be way less frustrating and taste just as good. Rotisserie chicken works too or make my Air Fryer Turkey Breast specifically for this soup.
- Kale or spinach – Kale holds up better if you’re meal-prepping, but spinach melts right in,
- Frozen corn adds sweetness and texture. Fresh works too, but frozen is easier and tastes just as good.
- Fresh cilantro – A full cup might sound like a lot, but it adds bright, herby flavor that balances the richness. If you’re not a cilantro fan, you can cut it back or leave it out.
- Cumin, chili powder, and smoked paprika are the warm spice trio that makes this taste as if you simmered it all day (you didn’t).
Substitutions and Variations
- To make it creamy, stir in ½ cup sour cream or a splash of heavy cream at the end for a richer finish.
- Spice it up by adding a diced jalapeño or a dash of hot sauce if you like more heat.
- Swap the greens – Use baby spinach instead of kale, or try frozen spinach (just thaw and squeeze out excess water first).
- Make it year-round with rotisserie chicken instead of leftover turkey.
Homemade Tortilla Strips (Optional)
If you want to make your own tortilla strips instead of using store-bought chips, preheat your oven to 375°F (190°C). Toss 8 sliced corn tortillas with 2 tablespoons olive oil, ¾ teaspoon salt, ¾ teaspoon chili powder, and ¼ teaspoon garlic powder on a rimmed baking sheet. Bake for 15–20 minutes, flipping halfway, until golden and crispy.
Tortilla chips work just as well and save you time. I used blue corn chips for mine and loved the color they added!
Step-by-Step Instructions
Step One: In a large pot or Dutch oven, combine stock, salsa verde, green chiles, beans, cumin, chili powder, smoked paprika, and salt. Bring to a boil, then reduce the heat and simmer for 15 minutes to let the flavors meld.
Step Two: Stir in turkey, corn, kale, and cilantro. Simmer another 5–7 minutes until the turkey is heated through, and the kale is wilted and bright green.
Step Three: Taste and adjust salt if needed. Depending on your stock and salsa, you might want a little more. Ladle the soup into bowls.
Step Four: Top with tortilla strips (or chips), avocado (or my Guacamole Without Tomatoes), sour cream, shredded cheese, and a sprinkle of fresh cilantro. Squeeze lime wedges over the top for extra brightness.
Sarah’s Tips
- Don’t overcook the turkey. The first time I made this, I added the turkey at the beginning and let it simmer the whole time. Big mistake—it dried out and got stringy. Leftover turkey is already cooked, so it only needs to warm through, not cook again. Now I add it at the end with the greens, and it stays tender and juicy.
- Cold turkey tip: If your leftover turkey is straight from the fridge, it’s going to be tough to shred. Save yourself the hand cramps and just cut it into bite-sized cubes instead. Once it warms up in the soup, no one will know the difference.
- About the salt: I start with 1 teaspoon of Diamond Crystal kosher salt, but your soup might need more depending on how salty your stock and salsa are. If you’re using Morton’s kosher salt or table salt, start with less (1/2 teaspoon) since those are saltier by volume. Always taste before serving.
FAQs
Storage
Refrigerator
Keep in an airtight container in the fridge for 3–4 days. The soup thickens as it sits. Just add a splash of stock when reheating.
Freezing Instructions
Freeze for up to 3 months. Leave out the kale and add fresh greens when you reheat. This makes 4 quarts, enough to feed your crew tonight AND freeze some for later.
Make-Ahead
Prep the base (everything except turkey and greens) up to 2 days ahead. Store in the fridge, then reheat and add turkey/kale when ready to serve.
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Thank you!
-Sarah
Recipe
Leftover Turkey Verde Tortilla Soup
Equipment
- Large pot or Dutch oven
- Rimmed baking sheet (for tortilla strips, optional)
- Ladle
- Cutting board and knife
Ingredients
Soup
- 6 cups 1.4 L low-sodium chicken or turkey stock
- 1 (16 oz) jar salsa verde (tomatillo-style green salsa)
- 1 (4 oz) can diced green chiles (don't drain)
- 2 (15 oz) cans white beans, drained but not rinsed
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon diamond crystal kosher salt; use half if using table salt
- 3 cups (420 g) cooked shredded turkey (or cubed if cold)
- 1 (12 oz) bag frozen corn (or 2 cups fresh)
- 3 cups (90 g) chopped kale or baby spinach
- 1 cup (16 g) chopped cilantro (leaves + stems)
Tortilla Strips (optional)
- 8 corn tortillas sliced into ¼-inch strips (or 2 cups crushed tortilla chips)
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt
- ¾ teaspoon chili powder
- ¼ teaspoon garlic powder
Optional Toppings
- Diced avocado
- Sour cream or Greek yogurt
- Shredded cheddar Monterey Jack, or pepper jack
- Extra cilantro
- Lime wedges
Instructions
Tortilla Strips (optional)
- Preheat oven to 375°F (190°C). Toss sliced tortillas with olive oil, salt, chili powder, and garlic powder on a rimmed baking sheet.
- Bake 15–20 minutes, flipping halfway through, until crispy and golden.
Soup
- In a large pot or Dutch oven, combine stock, salsa verde, green chiles, beans, cumin, chili powder, smoked paprika, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in turkey, corn, kale, and cilantro. Simmer another 5–7 minutes until turkey is heated through and kale is wilted. Taste and adjust salt if needed.
- Ladle into bowls and top with tortilla strips, avocado, sour cream, cheese, cilantro, and lime wedges.
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Wonderful, quick and super easy to make. My daughter is picky and loved it. The homemade tortillas are a a nice touch. Will definitely make it again.
So happy your daughter loved it—that’s the ultimate stamp of approval! Hope it becomes a regular in your rotation!