Creamy Mexican Turkey Soup

This Creamy Mexican Turkey Soup is the ultimate cozy comfort meal for the day after Thanksgiving. If you’re wondering what to do with leftover turkey, this soup is about to become your new favorite post-holiday tradition. It’s rich and satisfying but still feels light enough after a heavy feast. Think tender shredded turkey, sweet corn, mild green chiles, and warm spices all simmered in a creamy broth—topped with melted Monterey Jack cheese and a sprinkle of fresh cilantro. Yes, please!

this recipe

Whether you're curled up watching movies, decorating for the holidays, or just trying to recover from your Thanksgiving cooking marathon, this soup has your back.

Jump to:

• Creamy Mexican Turkey Soup

Why You’ll Love This Creamy Mexican Turkey Soup

Easy to Make
You only need one pot and under an hour. The ingredients are simple, pantry-friendly, and most of them you probably already have on hand.

Family-Friendly
It’s lightly spiced but not spicy—perfect for everyone at the table. If you want a kick, just swap in Pepper Jack cheese.

Perfect for Thanksgiving Leftovers
It’s a smart and delicious way to repurpose turkey without feeling like you’re eating the same meal again.

Budget-Friendly
Stretch those leftovers and a few staples into a hearty, comforting dinner.

What It Tastes Like

This soup is creamy and rich, but with a fresh pop from cilantro and a mild heat from the green chiles. The shredded turkey gives it substance and protein, while the corn adds sweetness and texture. It’s basically the hug-in-a-bowl you need after a long holiday.

Diet-Friendly Swaps

• Gluten-Free? Use cornstarch instead of flour to thicken.
• Low-Fat? Use skim milk and skip the cheese.
• Dairy-Free? Try unsweetened oat milk and dairy-free cheese.

Ingredients You’ll Need

• 1 tablespoon canola or vegetable oil
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 cup yellow onion, chopped
• 2 garlic cloves, minced
• 3 cups turkey or chicken broth
• 1 (4 oz) can diced green chiles, drained
• 2 cups 1% milk (or any milk you prefer)
• ¼ cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 2 cups cooked, shredded turkey
• 1 cup shredded Monterey Jack cheese
• ¾ cup corn (fresh, frozen, or canned and drained)
• 3 tablespoons fresh cilantro, chopped

Smart Ingredient Tips

• Turkey: White meat keeps it lean, dark meat adds flavor. Either works!
• Milk: For a richer broth, use whole milk or half and half.
• Chiles: Want more heat? Choose hot diced chiles or add a chopped jalapeño.

Can I Substitute Ingredients?

Yes! Here are some ideas:

• Swap turkey for shredded rotisserie chicken if you're out of leftovers.
• Use cheddar or Pepper Jack if you don’t have Monterey Jack.
• Substitute zucchini or bell peppers for the celery or carrot for a twist.

How to Make Creamy Mexican Turkey Soup

1. Heat oil in a large pot over medium-high heat.
2. Add carrot, celery, onion, and garlic. Sauté for about 5 minutes until slightly softened.
3. Stir in the broth and green chiles. Bring to a boil, then reduce heat and simmer covered for 10 minutes.

4. In a bowl, whisk together the milk, flour, salt, chili powder, and cumin.
5. Raise heat and slowly whisk the milk mixture into the soup. Stir until the soup thickens and becomes slightly bubbly (about 5 minutes).

6. Reduce heat to low. Add in turkey, cheese, corn, and cilantro. Stir until the cheese melts and everything is heated through.
7. Taste and adjust seasoning as needed. Serve hot!

Tips for the Best Results

Don’t Rush the Sauté
Let the onions, carrots, and celery soften to build flavor.

Whisk the Milk Mixture Well
This helps avoid lumps and gives a silky texture.

Use Fresh Cheese
Pre-shredded cheese doesn’t melt as smoothly as freshly grated.

Serving Ideas

This soup is a meal on its own, but you can level it up with:

• Warm cornbread or crusty bread
• A crisp green salad with lime vinaigrette
• Avocado slices or a dollop of sour cream on top
• Tortilla chips on the side or crumbled over the top

Beverage Pairings

• Light beer or Mexican lager (like Modelo)
• Crisp white wine like Sauvignon Blanc
• Sparkling water with lime
• Agua fresca for a non-alcoholic treat

How to Store Leftovers

Let the soup cool completely, then store:

• In the fridge for up to 4 days
• In the freezer (in airtight containers) for up to 3 months

Best Way to Reheat

• On the stove: Gently warm over medium-low, stirring often.
• In the microwave: Heat in short intervals, stirring between to prevent hot spots.
• Add a splash of milk or broth if it thickens too much in storage.

Frequently Asked Questions

Try These Other Thanksgiving Leftover Recipes

Still got turkey to use up? You’ll love these other creative leftover ideas from our Thanksgiving recipe board:

• Leftover Turkey Pasta Bake: Cheesy, creamy, and baked until bubbly.
• Turkey Salad Recipe (Leftover Thanksgiving): A lighter option with a tangy twist.
• Easy Turkey Shepherd’s Pie: Comfort food at its finest, topped with creamy mashed potatoes.

Final Thoughts

There’s something incredibly satisfying about turning leftovers into something that tastes completely new, and this Creamy Mexican Turkey Soup does exactly that. It’s nourishing, delicious, and full of festive flavor—perfect for winding down after Thanksgiving.

Make sure to pin it for later and share it with your holiday crew! You can follow more Thanksgiving recipes and ideas over on Pinterest: bakewithlina.

Enjoy, and let me know in the comments how you served yours!

Print