Season turkey with salt and pepper; rub with oil. Sear on grill about 4 minutes on each side or until browned. Season onions with salt and pepper, brush with oil and sear on grill until browned on both sides. In braising pan, combine turkey, onions, 1 quart stock, 3/4 cup soy sauce, 1 bunch cilantro and chipotle; bring to a boil. Place in 275 degree oven; braise about 3 hours or until turkey is falling off bone. Remove turkey from braising liquid; shred meat and keep warm. Remove onions with slotted spoon and keep warm separately.
Heat 2 tablespoons oil in saucepan, add tomatillos and saute about 5 minutes or until they start to soften. Puree in blender; return puree to saucepan. Add 1 quart stock; season with salt and pepper. In hot oil, deep-fry tortilla strips until crisp; drain on paper towels.
To serve, ladle soup into shallow bowls. Place a mound of shredded turkey in middle of soup, top with a mound of onions. Garnish with fried tortilla strips, sour cream, a drizzle of soy sauce and cilantro sprigs.
Recipe by Adam Policinski, Kikkoman/Johnson & Wales Imaginational Recipe Challenge Grand Prize Winner
