By David Tanis
- Total Time
- 1 hour
- Rating
- 5(807)
- Notes
- Read community notes
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.
Featured in: What Can I Make With Leftover Turkey Besides Sandwiches?
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Ingredients
Yield:4 to 6 large servings
- 2tablespoons vegetable oil
- 1cup diced onion
- 1cup diced celery
- 1cup diced carrot
- ½teaspoon cumin seed
- ½teaspoon coriander seed
- ½teaspoon black peppercorns
- 6garlic cloves, roughly chopped
- 1cinnamon stick, 2 inches long
- Cayenne
- 2teaspoons salt, or to taste
- 8cups unsalted turkey or chicken broth
- Vegetable oil for frying (about 1 cup)
- 4corn tortillas, at least a day old, cut in ½-inch strips
- 4 to 6cups cooked turkey meat, shredded
- 1 or 2firm-ripe avocados
- 6scallions, chopped
- 2jalapeños, thinly sliced
- 1small bunch cilantro, leaves and tender stems, roughly chopped
- Lime wedges
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
823 calories; 58 grams fat; 6 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 10 grams polyunsaturated fat; 31 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 45 grams protein; 1396 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
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 ½ 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.)
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.
Ratings
5
out of 5
807
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Cooking Notes
Brad
One of our favorite soups ever. I made the turkey broth from the frozen carcass of our Christmas turkey. I used poached chicken breast in place of shredded turkey. Instead of frying the tortillas, I baked them (450 oven for five minutes, then brush with olive oil, turn and bake for another 5-7 minutes). Corn bread would be a great alternative to the tortilla strips too.
Linda
I like radish slices and maybe a little shredded cabbage. I put the soup in the bowls and then added all the embellishments on top. Lots of lime is a must. You can do this with less turkey and I prefer the cilantro leaves left whole, like the photo shows. A great soup!
Renee
Outstanding! Bit of cinnamon stick added delicious complexity to boxed organic chicken broth. Since I had no
leftover turkey (went to friends for Thanksgiving) poached skinless chicken breast and thighs in the soup.
Melissa
I made this with chicken and it was delish. If you plan on simmering the broth for longer than 15 minutes, I would remove the cinnamon stick, otherwise it will dominate the flavor. I added white beans and cabbage as a garnish. Good stuff!
Sally
I made the full recipe and then froze the excess (there are only 2 of us). I added the tortillas and avocado when I thawed it -- it may have been even tastier than when it was fresh-made.
Bernice Glenn
I cook turkey thighs or drumstick parts to make a broth, and from there, can make a variety of soups. This one is a great addition to my turkey soup repertoire. I will add the spices to the broth while it is cooking, and it will flavor the turkey as well.
Amber
Very good! The toppings are what makes the dish. I thought the cinnamon was too overpowering and will leave it out next time and perhaps try a touch of chipotle in adobo instead.
bk cook
This soup is terrific. Use homemade broth if possible. The only change I made is to add cinnamon stick after boil to steep for a few minutes. This yields a subtle cinnamon flavor. Delicious!... lime squeeze is perfect.
Ace Weems
This is the third week I've made this soup. Absolutely can't get enough of it.
Kara
Delicous and flavorful! We used the crock pot instead and simply threw in all ingredients together (except for avacado and tortilla strips) and left over night! we also squeezed in the lime juice instead of using the wedges since this makes it a little easier to take to work.
Richard Schillen
We made a party of this soup to celebrate the Chinese New Year banquet that we didn't get into. So we served the big soup in a tureen surrounded by all the side dishes. It was the best Mexican soup banquet we've ever had. Happy Year of the (Mexican) Pig!
Christiane von Buelow
A fabulous soup. I did double the carrots and celery because the soup seemed too thin otherwise. Also, it's really not necessary to fry the corn tortillas when you can just brush one side lightly with oil and put them in the toaster oven on high (turning them once). The toppings really make this soup, so don't skimp on scallions, jalapenos and avocado.
Gail
In making this soup I started from scratch. First made a stock from turkey wings, onion, carrot, celery, bayleaf, I" knob of ginger and two small arbol chilis, deseeded. Simmered for 2.5 hours. Delicious! Then took half breast of turkey and poached it in the broth for 25 mins, cooled, shredded and proceeded with the recipe as written. It was/is delicious. A long process, but well worth it.
Terry J
An easy, tasty and relatively light recipe for the leftover turkey. Since we like our food on the spicy side I doubled the spices and used serranos instead of jalapeños. Also added diced zucchini and small potato to give a bit more body. This recipe is a keeper.
spiffypaws
I've made this a few times and love it.Alterations:Double the spice component.When I add the stock, I add the sliced Jalopenos.I don't use the cinnamon.Garbonzo beans and hominy (2 large cans) make it more of a meal in itself
Ace Weems
This is the third week I've made this soup. Absolutely can't get enough of it.
Richard Schillen
We made a party of this soup to celebrate the Chinese New Year banquet that we didn't get into. So we served the big soup in a tureen surrounded by all the side dishes. It was the best Mexican soup banquet we've ever had. Happy Year of the (Mexican) Pig!
Rob
Nice bright lively take on turkey soup. The lime, avocado and tortilla strips all contributed. Added about three cups of roma beans I had on hand. Great addition.
Scott O'Neil
This is a great recipe! I made it as detailed in the recipe. I did bump up the veggies and the meat - in my case chicken poached in the turkey stock, to make it heartier. Also baked the tortilla strips. It was absolutely delicious!!
Lin
Scott...I'm interested in whether or not you brushed the corn tortillas with any oil before baking? Thank you. Delicious recipe, I agree with adding extra veggies and meat. Fresh corn sliced off the cob thrown in for the last 10 minutes before eating is delicious.
Tawnia Litwin
Make again and again so good chicken stock enriched with turkey juice but regular would be awesome.
LDS
Wonderful soup, loved the flavors- the cinnamon and lime make this uniquely delicious.
bk cook
This soup is terrific. Use homemade broth if possible. The only change I made is to add cinnamon stick after boil to steep for a few minutes. This yields a subtle cinnamon flavor. Delicious!... lime squeeze is perfect.
dimmerswitch
Remembering the old tune, "It's cryin' time again", as the New Year approaches "It's diet time again". And this recipe is a perfect fit for making dieting enjoyable. I make as written but for simmering the jalapeno in broth. If you don't have leftover turkey on hand, a half turkey breast (@ 2.75 lb) will yield what you need here. Most butchers have them post holidays, fresh or frozen. Braise breast stove top & you'll have broth to use too.
spiffypaws
I've made this a few times and love it.Alterations:Double the spice component.When I add the stock, I add the sliced Jalopenos.I don't use the cinnamon.Garbonzo beans and hominy (2 large cans) make it more of a meal in itself
spiff ypaws
also, I add 6 thinly sliced corn tortillas to the soup when I add the stock and helps to add structure and more flavor
Marla Lackey
This soup is a little bland for a Texans taste. I have recipes for tortilla soup that I like much better. But it was alright.
Terry J
An easy, tasty and relatively light recipe for the leftover turkey. Since we like our food on the spicy side I doubled the spices and used serranos instead of jalapeños. Also added diced zucchini and small potato to give a bit more body. This recipe is a keeper.
Yoon N
Amazing soup. Within the top 10. Has everything. Hard,soft,sour,sweet, salty, spicy and aroma.
Molly
It was not apparent to me why this soup would be any better than any other of the many leftover turkey soup recipes out there from scanning the ingredients, but it really is delicious, and I will make it with turkey leftovers again (and likely again!)
Patricia P
Superb. I added a parmesan cheese rind. Result was a very subtle and satisfying enrichment. Many thanks to Melissa Clark for her recommendation of 2010.
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