Tortilla Soup

Yield: 4 to 6 large servings.

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
• 4 corn tortillas, at least a day old, cut in 1/2-inch strips
• 4 to 6 cups cooked turkey or chicken, 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

Instructions

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.

Notes:

• Very nice for Thanksgiving leftovers.

Source:  New York Times, November 23, 2011.