Turkey and Vegetable Soup Yucatan-Style
Servings: 6
Calories: 229kcal
Ingredients
- 1 medium Onion Thinly Sliced
- 3-4 cloves Garlic
- 1 tbsp Oil
- 2 Chipotle Peppers in Adobo Drained and Chopped
- 2 medium Carrots Chopped
- 5 cups Reduced Sodium Chicken Broth or Turkey Stock
- 2 Tomatoes Corsely Chopped
- 1/8 tsp Salt
- 1 lb (3 cups) Cooked Turkey Shredded or Cubes
- 2 small Zucchini Chopped
- 2 tbsp Fresh Cilantro Chopped
- 1/3 cup Queso Fresco or Feta Cheese Crumbled
- 1 Avocado Peeled, pitted and cut into wedges
- 1 Lime cut into wedges
- 7 Fresh Cilantro Sprigs
Instructions
- 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.
- 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.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.
- Serve with queso fresco, avocado, lime wedges and cilantro sprigs.Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 12g | Protein: 27g | Fiber: 4g
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