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.
Cooking Light NOVEMBER 2002
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.
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.
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