Photo: Randy Mayor; Styling: Melanie J. Clarke
8 servings (serving size: about 1 1/3 cups soup, 1/4 cup chips, 2 tablespoons avocado, and 1 lime wedge)

If you are making the soup ahead, omit the cilantro until just before serving. Refrigerate up to three days, or freeze up to three months. You can crush the tortilla chips and cut the lime wedges up to a day ahead, but chop the avocado just before serving to keep it green.

How to Make It

Step 1

Heat olive oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, and serrano to pan; sauté 5 minutes or until tender.

Step 2

Place flour in a shallow bowl; dredge turkey in flour. Add turkey to pan; sauté 5 minutes or until browned on all sides. Add tomato paste and next 4 ingredients (through salt), stirring to coat. Add broth and next 5 ingredients (through corn); bring to a boil. Reduce heat to medium, and cook 15 minutes. Remove from heat; discard bay leaves. Stir in cilantro. Top with tortilla chips and avocado; serve with lime wedges.

Ratings & Reviews

Great soup for a cold day!

January 08, 2016
I made this with leftover turkey and cooked it in the slow cooker.  It's a great recipe!  Only 4 stars because soup is not "worthy of a special occasion," but it's one of the best soup recipes available!

j2kwalk2's Review

December 07, 2014
Very quick and easy, and tasty. Great on a cool night or light lunch. The changes I did: 8oz of tomato sauce instead of the paste. Can of Rotel in place of diced tomatoes. No pinto beans. Had some Ancho Chili Powder, so did a combo of that with Chili Powder. Added a 1/2 tsp more cumin. Made it from turkey left over from Thanksgiving. The diced avocado sets it off just perfect.

Lkpazz80's Review

January 28, 2014
Great soup to warm you up on a cold day! Great way to use leftover turkey too! Very tasty!

amolsson's Review

December 29, 2013
Great soup!! I made this for company. I left out the chile and the toppings and I added leftover turkey the last fifteen minutes of cooking time. Turned out great!!

psjohnso's Review

November 22, 2013
so so so so delicious and healthy!!!!! i have used chicken breasts instead of turkey because sometimes it's easier to get. healthy, hearty and tasty...what else could you want?!

kgmommy's Review

December 09, 2012
We really enjoyed the soup. I made per recipe, with the following exceptions. I subbed half the bell pepper with poblano pepper because I really like the flavor. Cut the amount of serrano chile in half to keep the heat in check. I used leftover turkey, so simply added it at the end. I used turkey stock made from Thanksgiving turkey carcass. I will definitely cook this again. Delicious!

CAgirlinIA's Review

October 26, 2012
We LOVED this....especially since we both had colds; it was very comforting. I made it per specs but I did use about SIX cups of extra rich TURKEY broth I had in the freezer and a chipotle pepper for some extra spice. Otherwise everything else was the same including the avocado and the chips (which I baked out of corn tortillas). It's a keeper!

SunnyLu's Review

April 15, 2012
Excellent. My chgs on hand: poblanos for seranos, 2 diced chipoltes in sauce, mexican diced tomatoes and juice, stock made from turkey carcass and leftover meat, omit corn, tortillas and avocado, but served with wild brown rice on second day.

carolfitz's Review

March 18, 2010
After reading the reviews, made to recipe except subbed an undrained can of diced tomatoes with chiles & added about 2 cups more broth. This gave a soup-ier result, which we liked. This was good.

VeronicaClarke's Review

August 26, 2009
I added a full can of tomato paste, a can of Rotella tomatoes and chilies undrained (for the can of diced tomatoes) and three Roma tomatoes chopped. We love this!