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A bowl of white chicken chili topped with sour cream, blue corn tortilla chips, and fresh cilantro, featuring white beans, corn, and shredded chicken. A spoon and lime wedges are nearby on a white surface.

Leftover Turkey Verde Tortilla Soup

Sarah Allison
Transform leftover turkey into this bright, zesty verde tortilla soup in just 30 minutes. Salsa verde, white beans, and crispy tortilla strips make this totally different from heavy Thanksgiving leftovers; it's fresh, light, and packed with flavor.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6

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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Notes

This recipe makes about 4 quarts of soup, enough to feed your crew tonight AND stash some in the freezer. If you want a smaller batch, feel free to halve all the ingredients. 
Adapted from Caroline Chambers' Green Chicken Tortilla Soup.
 
Calories: 103kcalCarbohydrates: 3gProtein: 18gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 52mgSodium: 1382mgPotassium: 283mgFiber: 1gSugar: 2gVitamin A: 1525IUVitamin C: 11mgCalcium: 53mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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