Mexican Turkey Soup
368 Calories
26 g Carbs
39 g Protein
12 g Fat
Total Time
4 servings

There may be no better way to use up leftover turkey than to make up a batch of turkey soup. But don't think you're limited to soups where the dominant flavor is broth. This non-traditional recipe is loaded in antioxidant content, high in protein, and packs plenty of fiber. Sprinkle some cumin, chipotle, or chili pepper in while it's cooking, and your house will smell as good as the soup tastes!


  • 3 cup low-sodium chicken broth
  • 2 cup water
  • ¼ cup salsa
  • 16 oz turkey breast, white meat
  • ½ cup corn
  • 2 tomatoes, sliced
  • 1 green bell pepper, sliced
  • ¼ cup black olives, sliced
  • ½ cup reduced fat cheddar cheese, shredded
  • 2 whole wheat soft tortillas
  • 1 tbsp olive oil


  1. Heat chicken broth and water together in a large pot over medium heat.
  2. Once heated, add in salsa, turkey breast, corn, tomatoes, green pepper, and turkey.
  3. Cover and simmer for 5-10 minutes to allow the flavors to blend.
  4. Meanwhile, brush the soft tortillas with olive oil and then bake at 350 degrees for 4-5 minutes or until golden brown.
  5. Ladle into serving bowls and then top with black olives and shredded cheese. Break the baked tortillas unto bite sized pieces and place on top of soup. Serve immediately.