Leftover Turkey Tortilla Soup

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This simple recipe combines chicken stock, left over turkey, zucchini, and purchased salsa for a quick tasty tortilla soup.  This is also a good use for 'past-their-prime' corn tortillas.
Recipe By: Butterballblog.com
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 6 inch corn tortillas, cut in strips and fried up crispy
    • 2 tablespoons cooking oil
    • 1 cup purchased red or green salsa
    • 2 14 ounces cans reduced sodium chicken broth
    • 2 cups cubed cooked Butterball turkey (12 ounces)
    • 1 large zucchini, coarsely chopped
    • Lime wedges (optional)
    • Sour cream and cilantro (optional)


In a large saucepan combine salsa and chicken broth and bring to boiling.

Add turkey and zucchini.

Reduce heat and allow to simmer until heated through.

Serve in bowls topped with tortilla strips, lime wedges, and cilantro.

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