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Turkey Tortilla Soup

Yield: 6-8 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes


  • 2 tablespoons olive or coconut oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 large sweet onion, diced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 cups chicken or turkey stock (add an additional cup if you like a thinner chili)
  • 2 ounces Holland House® Sherry Cooking Wine
  • 1 can (14.5 ounces) diced tomatoes
  • 3 cups shredded, leftover turkey
  • 1 can black beans, drained and rinsed
  • 1 can pumpkin puree
  • Salt and pepper, to taste
  • Fresh cilantro, Mexican blend cheese, tri-color tortilla strips, and cubed avocado for serving
Shop Ingredients


  1. Bring oil to medium heat in a large Dutch oven. Add peppers and onions; sauté for about five minutes. Add spices and stir for a few more minutes (making sure not to burn the spices).

  2. Add stock, sherry cooking wine and tomatoes. Bring to a boil, then reduce to a simmer. Cook for a few minutes.

  3. Add turkey, black beans and pumpkin puree. Taste and season with salt and pepper if desired. Stir until combined and heated through.

  4. Serve with fresh cilantro, cheese, tortilla strips and cubed avocado.