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Overhead shot of turkey tortilla soup topped with avocado, black bean salsa, and tortilla strips
4.8 from 5 votes

Chicken Tortilla Soup with Black Bean Salsa

 Turkey Tortilla Soup with Black Bean Salsa is not your typical turkey leftover dish.  This soup packs a lot of flavors and can be made in 30 minutes!

Course Dinner, lunch, Main Course
Cuisine American, Mexican
Keyword black bean salsa, Tortilla soup, turkey tortilla soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 372 kcal
Author Janet Barton


Black Bean Salsa

  • 1 15 oz can black beans drained and rinsed
  • 1 cup tomatoes seeded, diced
  • 1/2 cup red onion diced
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons jalapeno seeded and chopped
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste

Turkey Tortilla Soup

  • 2 tablespoons olive oil
  • 1 1/2 cups onions roughly chopped
  • 2 tablespoons garlic minced
  • 3 corn tortillas 6-inch size, cut into 1-inch pieces
  • 1 10.5 oz can diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/8 teaspoon cayenne or to taste
  • 2 cups cooked chicken or turkey shredded or cubed
  • 1 1/2 cups frozen corn kernels
  • 1/2 cup heavy cream
  • 1 cup Monterey Jack cheese shredded
  • 2 tablespoons lime juice
  • Salt and pepper
  • Black bean Salsa
  • Sour Cream
  • Tortilla strips


Black Bean Salsa

  1. Combine all ingredients in a bowl, tossing well to coat.  Chill salsa until ready to serve. Makes 3 cups. 

Turkey Tortilla Soup

  1. Heat oil in a large saucepan over medium-high; add onions and garlic, and saute 3 minutes.  Stir in tortilla pieces and saute until they begin to soften.  Add tomatoes, broth, and spices, and bring to a boil.  Remove from heat; let cool 5 minutes, then puree the soup in batches in a blender or food processor until smooth. Return soup to pot.

  2. Add Turkey, corn and cream.  Bring to a boil and simmer 5 minutes, or until beginning to thicken.  Reduce heat to medium, sprinkle in cheese, and stir until melted.  Add lime juice and season with salt and pepper to taste.  Serve with salsa, sour cream and crispy tortilla strips.

Recipe Notes

  • Make black bean salsa before making the soup.  This way the flavors have a chance to blend together.
  • Caution! Be very careful blending hot soup. It's best to puree in small batches.  Do NOT put the lid on the blend completely.  Leave some air space and cover top with a towel.  This will allow steam to escape without causing the lid to pop off and cause potential burns. 
  • Refrigerate leftovers.  
Nutrition Facts
Chicken Tortilla Soup with Black Bean Salsa
Amount Per Serving
Calories 372 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g50%
Cholesterol 79mg26%
Sodium 731mg30%
Potassium 574mg16%
Carbohydrates 26g9%
Fiber 4g16%
Sugar 4g4%
Protein 21g42%
Vitamin A 831IU17%
Vitamin C 31mg38%
Calcium 209mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.