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Turkey Tortilla Soup

Turkey Tortilla Soup
8 min
19 min
8 servings

Key Ingredients


  • 1 tablespoon olive oil

  • 1 small yellow onion, chopped (about 1 cup)

  • 1 red bell pepper, cored, seeded and chopped (about 1 cup)

  • 1 medium carrot, peeled and sliced (about 1/3 cup)

  • 2 cloves garlic, finely chopped

  • 2 teaspoons Maggi® Granulated Chicken Flavor Bouillon
  • 1 1/2 teaspoons chili powder

  • 1/2 teaspoon ground cumin

  • 5 cups water

  • 1 cup mild or medium fresh salsa or fire roasted diced tomatoes

  • 4 corn tortillas, cut into pieces

  • 2 cups cooked, shredded turkey breast meat

  • 1 can (15 ounces) chickpeas or black beans, rinsed and drained

  • 1 cup corn, fresh, frozen or canned (drained)

  • Optional garnishes: sliced jalapeños, lime wedges, chopped fresh cilantro, baked tortilla strips, sour cream

Make It

Step 1

Heat oil in large saucepan over medium-high heat. Add onion; cook, stirring frequently, for 2 minutes or until softened. Add bell pepper and carrot; cook, stirring frequently, for 3 minutes or until golden. Stir in garlic, bouillon, chili powder and cumin; cook for 30 seconds.

Step 2

Stir in water and salsa; bring to a boil. Stir in tortillas; reduce heat to medium-low and cook for 10 minutes.

Step 3

With an immersion blender, puree soup. Or cool soup slightly, pour into a blender or food processor. Cover, venting top, and blend until smooth.

Step 4

Stir in turkey, chickpeas and corn; heat through. Top as desired with garnishes.

Recipe Notes

Serving Information
This recipe makes 8 servings, about 1 1/4 cups per serving.

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