Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 5 star values: 1

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.

Recipe by Cooking Light November 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: about 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

217 calories; calories from fat 28%; fat 6.7g; saturated fat 2.8g; mono fat 0.7g; poly fat 1g; protein 32.4g; carbohydrates 6.3g; fiber 0.4g; cholesterol 99mg; iron 1.9mg; sodium 304mg; calcium 64mg.
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