Yucatán Turkey Lime Soup

Photo: Karry Hosford

This peppery soup is a local favorite at the weekly market in Merida, the capital of Mexico's Yucatán province. There, this luscious, simple broth is usually ladled over goat meat or chicken. It's equally delicious with turkey. Serve with warm corn tortillas.

Yield: 4 servings (serving size: about 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 28%
  • Fat: 6.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1g
  • Protein: 32.4g
  • Carbohydrate: 6.3g
  • Fiber: 0.4g
  • Cholesterol: 99mg
  • Iron: 1.9mg
  • Sodium: 304mg
  • Calcium: 64mg

Ingredients

  • 12 garlic cloves, crushed
  • 4 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 4 whole cloves
  • 2 large onions, each trimmed and quartered
  • 1 jalapeño pepper, quartered
  • 3 cups chopped skinned cooked turkey
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 4 lime wedges (optional)

Preparation

  1. Combine first 5 ingredients in a Dutch oven over medium-high heat; bring to a simmer. Cover and cook 30 minutes. Strain broth through a colander into a bowl; discard solids.
  2. Return broth to pan; stir in turkey, cilantro, and lime juice. Cook over low heat 5 minutes or until thoroughly heated. Garnish with lime wedges, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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