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Chipotle Tortilla Soup with Turkey and Lime

A delicious way to use up leftover turkey, this soup gets a kick from chipotle chiles in adobo—dried, smoked jalapeños in a tomato-vinegar sauce.


  • 1 small can (7 oz.) chipotle chiles in adobo 
  • 1 Tbs. olive oil 
  • 1 red onion, minced 
  • 2 garlic cloves, minced 
  • 4 cups chicken broth 
  • 1 can (15 oz.) stewed tomatoes 
  • 1/2 tsp. ground cumin 
  • 2 cups shredded cooked turkey 
  • 3 Tbs. fresh lime juice 

For the garnishes:  

  • Baked corn tortilla chips 
  • Crumbled queso fresco 
  • Diced avocado 
  • Fresh cilantro leaves 


Puree the chipotle chiles in adobo in a blender. Measure out 1/2 to 1 tsp. and store the rest for another use. (The puree will keep in the refrigerator for 1 month.)

In a large pot over medium heat, warm the olive oil. Add the onion and garlic and sauté until the onion is soft, about 6 minutes. Add the broth, tomatoes and cumin and bring to a boil. Reduce the heat, cover and simmer for 10 minutes. Stir in the turkey, lime juice and 1/2 to 1 tsp. chipotle puree, to taste.

Ladle the soup into warmed bowls and garnish with tortilla chips, cheese, avocado and cilantro. Serves 4.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).