turkey soup with lime and chile

Name: Turkey Soup with Lime and Chile
Prep time: 25 min
Cook time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tablespoon(s) vegetable oil; 1 cup(s) diced onion; 1 cup(s) diced celery; 1 cup(s) diced carrot; 1/2 teaspoon(s) cumin seed; 1/2 teaspoon(s) coriander seed; 1/2 teaspoon(s) whole black peppercorns; 6 clove(s) garlic, minced; 1 stick(s) cinnamon, about 2 inches in length; - cayenne pepper, to taste; 2 teaspoon(s) salt; 8 cup(s) unsalted turkey broth or chicken broth; - vegetable oil, for frying; 4 - corn tortillas, cut into 1/2-inch strips; 4 to 6 cup(s) 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

(1 RATING)

9 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on Feb 27, 2016

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.

Rate

prep time 25 Min

cook time 20 Min

method Stove Top

yield 4 to 6

Ingredients

2 tablespoons vegetable oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
1/2 teaspoon whole black peppercorns
6 cloves garlic, minced
1 stick cinnamon, about 2 inches in length
- cayenne pepper, to taste
2 teaspoons salt
8 cups unsalted turkey broth or chicken broth
- vegetable oil, for frying
4 - corn tortillas, cut into 1/2-inch strips
4 to 6 cups 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

Step 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.

Step 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.
Step 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.
Step 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.
Step 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, jalapeño slices, chopped cilantro and a generous squeeze of lime juice.
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