Yucatecan Turkey Soup with Lime Sopa de Lima

Ingredients

• 1 whole turkey leg (skin removed), split
• 4 cups homemade or store-bought chicken or turkey stock
• 4 medium cloves garlic, peeled, divided
• 3 whole black peppercorns
• 1 bay leaf
• 1 Tbsp. kosher salt, divided, plus more as needed
• 1 tsp. Mexican oregano
• 2 banana peppers
• 1 medium green bell pepper
• 1 medium yellow onion, peeled and halved
• 1 Tbsp. canola oil
• ½ cup (2.5 oz.) zucchini, cut into ½-inch pieces
• ½ cup (2.5 oz.) yellow summer squash, cut into ½-inch pieces
• 1 can (14 oz.) diced tomatoes
• ¼ cup fresh lime juice, plus wide strips of zest from 3 limes (¼ cup), and thinly sliced rounds of 1 lime
• 1 Tbsp. fresh lemon juice, plus wide strips of zest from 1 lemon (2 Tbsp.)
• Coarsely chopped cilantro, for serving (optional)
• Corn tortilla chips, for serving

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