Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Named after a community on the outskirts of Mexico City--Tlalpan--this is a simple brothy soup studded with bits of turkey and chickpeas. If you've already eaten all the leftover turkey, chop some rotisserie chicken. Adjust the spice level to your taste by using more or less chipotle. We liked it spicy.

Cynthia De Persio
Recipe by Cooking Light November 2003

Gallery

Credit: Photography: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 2 cups soup and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add tomatoes and garlic; cook 2 minutes, stirring frequently.

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  • Add stock, chipotle, and chickpeas; bring to a simmer. Stir in turkey and salt. Cook 1 minute or until thoroughly heated. Top each serving with 1 tablespoon green onions. Serve with lime wedges.

Nutrition Facts

275 calories; calories from fat 27%; fat 8.4g; saturated fat 1.8g; mono fat 3.2g; poly fat 2.5g; protein 27.8g; carbohydrates 21g; fiber 4.9g; cholesterol 59mg; iron 2.8mg; sodium 818mg; calcium 61mg.
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