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Leftover Turkey and Rice Tortilla Soup


8 servings


Leftover turkey and rice: a complete, flavorful Mexican-inspired meal.

There are a 101 ways to cook with leftover turkey and rice, but this recipe is by far one of the best as it’s a complete meal in one with vegetables, grains and protein in every serving. The Mexican-inspired spices and accoutrements alone are a feast for the eyes bringing an array of colours and textures to every bite.

Long Grain

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Tortilla Strips:

  • 4 small flour tortillas

  • 1 tbsp (15 mL) vegetable oil


  • 1 tbsp (15 mL) vegetable oil

  • 1 large onion, diced

  • 1 sweet yellow or red pepper, diced

  • 2 cloves garlic, minced

  • 2 tsp (10 mL) each chili powder and ground cumin

  • 1 tsp (5 mL) dried oregano

  • 3/4 tsp (4 mL) salt

  • 1/2 tsp (2 mL) pepper

  • 4 cups (1 L) homemade turkey stock or sodium-reduced chicken broth

  • 1 cup (250 mL) tomato-vegetable cocktail or turkey stock

  • 1 can (28 oz/796 mL) diced tomatoes

  • 1 can (19 oz/540 mL) black beans or white kidney beans, drained and rinsed

  • 1 ½ cups (375 mL) cooked U.S. long-grain white rice

  • 2 cups (500 mL) diced cooked turkey


Tortilla Strips

Step 1

  • Pre-heat oven to 325°F (160°C).

  • Brush tortillas all over with oil; stack and cut in half. Stack again and slice crosswise into thin strips.

  • Separate strips and arrange on rimmed baking sheet.

  • Bake for about 10 to 20 minutes or until crisp. Let cool.


Step 1

  • In Dutch oven or large saucepan, heat oil over medium-high heat; fry onion, yellow pepper and garlic until softened, about 3 minutes.

  • Stir in chili powder, cumin, oregano, salt and pepper; cook for 30 seconds.

Step 2

  • Add stock, tomato-vegetable cocktail, diced tomatoes and beans; bring to boil; reduce heat, cover and simmer for 15 minutes.

  • Stir in rice and turkey; simmer, covered, for 5 minutes.

Step 3

  • Ladle into bowls.

  • Serve with tortilla strips and garnishes on the side.


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