Turkey Soup With Lime and Chile

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.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • ½ teaspoon cumin seed
  • ½ teaspoon coriander seed
  • ½ 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
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1087 calories; 80 grams fat; 8 grams saturated fat; 0 grams trans fat; 53 grams monounsaturated fat; 14 grams polyunsaturated fat; 31 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 64 grams protein; 176 milligrams cholesterol; 1549 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 large servings

Preparation

  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.)
  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.

1 hour

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