So I ended up basing this around some common themes on Tortilla Soup in my various cookbooks.
Used a cast iron grill overlay I picked up at a Mexican grocer. Put this over your gas burner and it's great for roasting vegies as many burner grates don't hold your vegies well. I roasted two heads of garlic, and a couple of onions, and some Anaheims. Pureed those all together.
While they were roastining I deseeded and destemmed some guajillo peppers. Toasted those and some cumin and coriander. Ground all that up. Cooked pureed vegies with the spices a bit, then I added some canned fire roasted tomaotes (Muir Glen brand). Tweaked seasonings a bit, then added the turkey stock. Let that simmer a bit, then added some masa harina for that corn tortilla flavor. Also added some mirepoix as I wanted some solids in the soup. At the end, added the diced turkey, some worcesteshire for complexity (sourness and some salt), some lime juice.
Served with pre-cooked tostada shells (saves some time and hassle and much less salt than using tortilla chips) sour cream, oaxaca cheese, more limes and Cholula hot sauce.
Came out as one of the better Tortilla Soups I've made. Roasting the vegetables is important for this soup. If you're working with a normal stock, you'dl probably need to increase the seasonings and such but with the pibil style turkey carcass and some Latin style seasoning in the stock, I didn't have to season the soup as much as you might otherwise need.
