Yucatan-Style Turkey and Vegetable Soup Recipe

Yucatan-Style Turkey and Vegetable Soup Recipe

  • 1 medium onion, thinly sliced
  • 3 cloves garlic
  • 1 tablespoon extra-virgin olive oil
  • 2 canned chipotle chile peppers in adobo sauce, drained and chopped
  • 2 medium carrots, chopped
  • 5 cups reduced-sodium chicken broth or turkey stock
  • 2 cups coarsely chopped tomatoes
  • 1/8 teaspoon kosher salt
  • 1 pound cooked turkey, cubed or shredded
  • 2 small zucchini, chopped
  • 2 tablespoons chopped fresh cilantro
  • 1/3 cup crumbled reduced-fat queso fresco or reduced-fat feta cheese
  • 1 avocado, halved, pitted, peeled, and chopped
  • 1 lime, cut into wedges
  • 6 fresh cilantro sprigs
  1. In a dry medium skillet, combine onion slices and unpeeled garlic cloves; cook and stir for 3 to 5 minutes or until edges are brown. Chop onion; peel and slice garlic cloves.
  2. In a 4-quart Dutch oven, heat oil over medium-high heat. Add chopped onion, sliced garlic, and chipotle peppers. Cook and stir for 3 minutes. Add carrots. Cook and stir for 3 minutes more.
  3. Add broth, tomatoes, and salt. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add turkey, zucchini, and chopped cilantro; cover and cook for 5 minutes more.
  4. Serve with queso fresco, avocado, lime wedges, and cilantro sprigs.
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