Turkey Soup with Lime and Chile

Vickie Parks


This is a great recipe for using up some of the leftover turkey meat you'll have after your annual Thanksgiving feast. It's a version of the Sopa de Lima (Lime Soup) that's so reminiscent of the Yucatan region of Mexico. But this version has a bit of a twist. The toppings really make this soup great, so don't scrimp on the scallions, Jalapeno peppers or avocado.


★★★★★ 1 vote

4 to 6
25 Min
20 Min
Stove Top


  • 2 Tbsp
    vegetable oil
  • 1 c
    diced onion
  • 1 c
    diced celery
  • 1 c
    diced carrot
  • 1/2 tsp
    cumin seed
  • 1/2 tsp
    coriander seed
  • 1/2 tsp
    whole black peppercorns
  • 6 clove
    garlic, minced
  • 1 stick
    cinnamon, about 2 inches in length
  • ·
    cayenne pepper, to taste
  • 2 tsp
  • 8 c
    unsalted turkey broth or chicken broth
  • ·
    vegetable oil, for frying
  • 4
    corn tortillas, cut into 1/2-inch strips
  • 4 to 6 c
    cooked turkey meat, shredded
  • 1 or 2 large
    avocados (firm and ripe)
  • 6
    scallions, chopped
  • 2 large
    jalapeno peppers, thinly sliced
  • 1 small
    bunch fresh cilantro, roughly chopped
  • 2
    lemon wedges, for garnish

How to Make Turkey Soup with Lime and Chile


  1. Heat vegetable oil in a heavy-bottomed soup pot over medium heat. Add the onion, celery and carrot and let soften, stirring occasionally, for about 5 minutes.
  2. Toast the cumin, coriander and peppercorns in a small dry skillet over medium-high heat until fragrant, about 1 minute, then grind in a spice mill or mortar. Add the ground spices to the pot, along with the garlic, cinnamon, a pinch of cayenne and salt.
  3. Add the broth and bring to a boil, then reduce to a brisk simmer. Cook for 15 minutes, then taste for salt and adjust. Keep hot, covered, over very low heat.
  4. Pour vegetable oil to a depth of 1/2 inch into a wide skillet over medium-high heat. When the oil is hot and looks wavy, add the tortilla strips and fry until barely colored, 1 to 2 minutes. Remove with tongs and drain on paper towels. Sprinkle lightly with salt. (The oil may be strained and saved for future frying.)

    You can skip this step if you prefer to use a small bag of tortilla chips (such as Doritos) from the store.
  5. In a medium saucepan, heat the shredded turkey meat with a little of the hot soup. Divide the meat among 4 to 6 soup bowls and add a few slices of avocado to each. Ladle about 1 cup soup into each bowl, then garnish with tortilla strips, scallions, jalapeƱo slices, chopped cilantro and a generous squeeze of lime juice.

Printable Recipe Card

About Turkey Soup with Lime and Chile

Course/Dish: Turkey Soups
Main Ingredient: Turkey
Regional Style: Mexican

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