Turkey Soup with Lime and Chile
- 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
- 2 teaspoons salt, or to taste
- 8 cups unsalted turkey or chicken broth
- Vegetable oil for frying
- 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
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.