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


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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
corn tortillas, cut into 1/2-inch strips
4 to 6 c
cooked turkey meat, shredded
1 or 2 large
avocados (firm and ripe)
scallions, chopped
2 large
jalapeno peppers, thinly sliced
1 small
bunch fresh cilantro, roughly chopped
lemon wedges, for garnish

How to Make Turkey Soup with Lime and Chile


  • 1Heat 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.
  • 2Toast 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.
  • 3Add 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.
  • 4Pour 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.
  • 5In 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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