Recipe: Leftover Halal Turkey Tortilla Soup

 See more details for this recipe here.

Turn your leftover turkey into a a hearty, warm, chile-flavored tortilla soup that’s easy and perfect for a chilly November day.

About this recipe
  • Use your leftover turkey meat and carcass for a flavorful stock for the soup. Store bought Saffron Road Halal chicken broth (avoid the Artisan flavor) or Kosher chicken broth will work, too. Just make sure they are low-sodium and skip to Step 2.
  • Look for preground Ancho chile powder in the spice aisle. For better flavor for less cost, use 1 whole dried Ancho chile you can toast in the microwave and grind in your spice blender. If you can’t find chile powder, you can use one canned chipotle pepper in adobe sauce minced, though the soup will be spicier and smokey.
  • Get epazote only if you live near a Mexican grocery store. Fresh sage or thyme leftover from turkey dinner will work just as well.
  • Fire roasted tomatoes will boost roasty flavors. Our favorite brand is Muir Glen.

Total Time: 2 hours
Prep: 15 hour
Cook: 1 hour, 45 mins
Yield: 2 quarts broth
Serves: 4 to 6 people
Level: Easy


1 leftover turkey carcass, roughly chopped into 2-3 inch pieces
2 medium carrots, roughly chopped
2 stalks celery, roughly chopped
2 medium onion, 1 quartered, 1 sliced 1/4 inch thick
3 quarts (12 cups) of water
3 garlic cloves, smashed
2 tsbp olive oil
1 14-15 ounce can diced tomatoes (fire roasted, if possible)
1 tbsp Ancho chile powder (see note above)
1 herb sprig, either fresh epazote, sage, or thyme
4 handfuls leftover turkey meat, roughly chopped
1 avocado, seed removed and flesh cut into 1/2 inch cubes
Sour cream thinned with milk or Mexican crema
Limes, cut into wedges for serving


1. Make the broth

Add the chopped carcass and vegetables to a very large pot. Add 2 quarts of water and take note of where the water level is. Add the remaining water and bring to a boil over medium-high heat. Reduce the heat to low and maintain a simmer, uncovered, for an one and a half hours until the broth reduces to 2 quarts, adding water if necessary. Strain and set aside.

2. Make the tomato-chile base


In a large pot, heat the oil over medium-high heat until shimmering. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Add the tomatoes, chile powder, and sprig of herb and combine. Cook until the mixture is very thick and reduced, about 6 minutes.

3. Finish the soup


Add the turkey broth to the tomato-chile base and stir to combine. Increase the heat to high and bring to a boil, then reduce the heat to low and simmer for 15 minutes. Remove the sprig of herb. Blend if desired in a blender or using an immersion stick blender. Add the turkey meat, season to taste with salt and pepper. Serve with tortilla chips, avocado, sour cream, and lime.

 See more details for this recipe here.

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