Turkey Soup Wlime And Chile Recipes

TURKEY SOUP WITH LIME AND CHILE

Turkey Soup With Lime and Chile image

After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat. This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán. It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.

Provided by David Tanis

Categories dinner, soups and stews, appetizer

Time 1h

Yield 4 to 6 large servings

Number Of Ingredients 20

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 black peppercorns
6 garlic cloves, roughly chopped
1 cinnamon stick, 2 inches long
Cayenne
2 teaspoons salt, or to taste
8 cups unsalted turkey or chicken broth
Vegetable oil for frying (about 1 cup)
4 corn tortillas, at least a day old, cut in 1/2-inch strips
4 to 6 cups cooked turkey meat, shredded
1 or 2 firm-ripe avocados
6 scallions, chopped
2 jalapeños, thinly sliced
1 small bunch cilantro, leaves and tender stems, roughly chopped
Lime wedges

Steps:

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.
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.
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.
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.)
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.

Nutrition Facts : @context http, Calories 824, UnsaturatedFat 49 grams, Carbohydrate 31 grams, Fat 58 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 1396 milligrams, Sugar 9 grams, TransFat 0 grams

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