Yucatan-Style Turkey Soup

By Sharon T

Turkey soup flavored with chipotle peppers, fresh cilantro, queso fresco, and garnished with lime wedges and avocado.

Ingredients

• 1 medium onion, thinly sliced
• 3 to 4 cloves garlic
• 1 tablespoon cooking 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 tomatoes, coarsely chopped
• 1/8 teaspoon salt
• 1 pound cooked turkey, shredded or cubed (about 3 cups)
• 2 small zucchini, chopped (2 cups)
• 2 tablespoons snipped fresh cilantro
• 1/3 cup crumbled queso fresco or feta cheese
• 1 avocado, halved, pitted, peeled, and cut into wedges
• 1 lime, cut into wedges
• 6 fresh cilantro sprigs

Preparation

Step 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 and remove from pan to cutting board. 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 snipped cilantro; cover and cook for 5 minutes more.

Serve with queso fresco, avocado, lime wedges, and cilantro sprigs.