1. Combine first 5 ingredients in a Dutch oven over medium-high heat; bring to a simmer. Cover and cook 30 minutes. Strain broth through a colander into a bowl; discard solids. 2. Return broth to pan; stir in turkey, cilantro, and lime juice. Cook over low heat 5 minutes or until thoroughly heated. Garnish with lime wedges, if desired. YIELD: 4 servings (serving size: about 1-3/4 cups) NUTRITIONAL INFO CALORIES 217 (28% from fat); FAT 6.7g (sat 2.8g, mono 0.7g, poly 1g); PROTEIN 32.4g; CARB 6.3g; FIBER 0.4g; CHOL 99mg; IRON 1.9mg; SODIUM 304mg; CALC 64mg This peppery soup is a local favorite at the weekly market in Merida, the capital of Mexicos Yucatan province. There, this luscious, simple broth is usually ladled over goat meat or chicken. Its equally delicious with turkey. Serve with warm corn tortillas.