Prep time
15 MIN
Total time
1 H
This is a simple use for your leftover turkey and incorporates all the flavour of your favourite burrito.



  1. Preheat oven to 375°F (190°C)
  2. Stack tortillas on a cutting board, and cut into 1/4-inch strips. Place strips in a bowl, lightly coat with 1 tbsp (15 mL) of the oil, tossing to coat. 
  3. Arrange strips in an even layer on a baking sheet. Bake for 10 minutes; stir. Bake an additional 5 minutes or until lightly browned and crisp. Cool on pan.
  4. In a large saucepan, heat remaining oil over medium-high heat. Add onion, celery and carrot and cook until tender and golden, about 6 minutes. Stir in jalapeno and ancho chilli powder; cook 1 minute. Stir in broth, scraping any brown bits from the bottom of the pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in turkey and corn; cover and simmer 5 minutes. Remove from heat; stir in lime juice and half of the cilantro. 
  5. Ladle soup into 4 bowls. Top each serving with salsa, sour cream, remaining cilantro and tortilla strips. Serve immediately.

Recipe Tips

  • Substitute the home-made tortilla strips with broken tortilla chips or packages tortilla strips
  • For added heat, serve with your favourite hot sauce

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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