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Turkey Tortilla Soup

This tasty and easy-to-put-together soup is a great way to use leftover turkey. No leftovers? No problem--use rotisserie chicken instead.


  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/2 canned chipotle pepper, minced (use more if you like a spicy soup)
  • 1 tablespoon ground cumin
  • 3 ounces Glace de Volaille Gold®
  • 8 cups water
  • 1 can (14-15 ounces) stewed tomatoes
  • 2 cups frozen corn kernels
  • 1 can (15 ounces) black beans, drained and rinsed
  • 3 cups shredded cooked turkey
  • Juice of 1 lime
  • Salt and ground black pepper
  • Crumbled tortilla chips
  • For additional garnish: diced avocado, chopped fresh cilantro, crumbled queso fresco or feta cheese


  1. Warm the oil in a soup pot over medium heat.  Add the onion and sauté until it's translucent, about 5 minutes.  Add the garlic, chipotle, and cumin and sauté 1 minute more.
  2. Add the Glace de Volaille Gold®, water, and tomatoes, stirring to dissolve the concentrate.  Bring to a simmer and add the corn.  Simmer for 10 minutes.
  3. Add the black beans, turkey, and lime juice and simmer 5 more minutes.  Season to taste with salt and pepper.
  4. Serve the soup in warm bowls, topped with crumbled tortilla chips and other garnishes.
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Classic French Stocks and Sauces