Turkey Pozole Soup

PLACE carcass in 8-qt. stockpot. Chop 1 onion; set aside. Cut remaining onion into quarters; add to stockpot with carrots, celery, bay leaves, garlic and water. Bring to boil. Simmer on low heat 2 hours, skimming surface as needed and cooking the bacon in skillet until crisp after 1-3/4 hours. Transfer bacon to paper towels; drain, reserving drippings in skillet. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender.

STRAIN turkey broth; discard bones, vegetables and seasonings. Return broth to pot. Stir in bacon, onions and all remaining ingredients except radishes and lettuce. Bring to boil; reduce heat to medium-low, simmer 15 min.

SERVE soup topped with radishes and shredded lettuce.