Tex-Mex Turkey Soup

    50 mins

    A great soup to make with leftover turkey and has a flavourful twist from green chillies, cumin and lime. Great served with warm corn bread.

    291 people made this

    Serves: 8 

    • 200g cooked turkey, sliced finely
    • 1L vegetable or chicken stock
    • 2 (400g) tins whole peeled tomatoes
    • 2 green chillies, chopped
    • 2 roma tomatoes, chopped
    • 1 onion, chopped
    • 2 cloves garlic, crushed
    • 1 tablespoon lime juice
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon ground cumin
    • salt and freshly ground black pepper to taste
    • 1 avocado - peeled, stone removed and diced
    • handful chopped fresh coriander
    • 100g grated Cheddar cheese

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a large pot over medium heat, combine turkey, stock, tinned tomatoes, green chillies, fresh tomatoes, onion, garlic and lime juice. Season with chilli, cumin, salt and pepper. Bring to the boil, then reduce heat and simmer 15 to 20 minutes.
    2. Stir in avocado and coriander, and simmer 15 minutes, until slightly thickened. Spoon into serving bowls, and top with grated cheese.

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    Reviews in English (286)


    As written, I didn't like this recipe much, but thought it had potential. So... I doctored it quite a bit and it turns out to be amazing. I took it to work today and everyone went wild and requested the recipe. I put the turkey, broth (I used turkey stock left over from T'giving), onion, a can of black beans, a can of corn, one can of chopped tomatoes, one can of Rotel tomatoes with chilis, FOUR cloves of garlic minced, the juice of one entire lime, and seasonings as written in my crock pot on low. Eight hours later I returned from work and added about a half cup chopped fresh cilantro, two cups of shredded colby-jack cheese, and a cup of sour cream. Stirred and let it heat on high for about thirty minutes. Then I crushed tortilla chips in the bottom of the bowl, ladled the soup over, and put more grated cheese on top. TO DIE FOR! Tastes like Chipotle in a bowl. Seriously good. Doesn't look that pretty but incredibly tasty. I gave the recipe five stars as written to keep the ratings high so people would experiment with this FABULOUS soup! Good luck!  -  03 Dec 2004  (Review from Allrecipes US | Canada)


    I made a couple changes just for what I had on hand. I had four large turkey drumsticks that I bought on the cheap, so I cooked them down and pieced them out and used the broth (that I flavored up with onion, garlic, cumin, coriander, paprika and oregano) that I made in this soup. I didn't have whole peeled tomatoes but I did have fire-roasted tomatoes, so I used that. I upped the spices quite a bit and threw in two chopped red bell pepper when I sauteed the onion and garlic. It's a great way to use turkey on the cheap, which I really appreciate and this soup as a whole is pretty low-cal, if you lighten up on your cheese sprinkling hand. Plus, it's quick, even making my own broth. After I had the broth made, it literally took me less than a half hour to pull this soup together. But, you might need more spice. I like my soups really kickin', so I just spiced away. After taste testing, I think it needs something else. I can't put my finger on it. Thanks for sharing your recipe, Doug. NOTE: And for all of you who are like me and buy turkey drumsticks for the cheap meat, four large is exactly enough for a pot of this soup!  -  17 Nov 2010  (Review from Allrecipes US | Canada)


    Excellent soup! My family loved it. I added half a can of corn(rinsed) and half a can of pinto beans(rinsed) for that authentic southwestern taste. I topped with extra sharp cheddar and jack and fresh cilantro. Also I had some french bread for Dipping. (My three year old loved doing that) Or you could serve it with crispy tortilla strips. (that's how my husband likes it.Also remember to keep stirring this as some of the solids may stick to the bottom. Good recipe thanks.  -  29 Nov 2005  (Review from Allrecipes US | Canada)