Photo: Karry Hosford
Yield
4 servings (serving size: about 1 3/4 cups)

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.

How to Make It

Step 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.

Step 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.

Chef's Notes

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Ratings & Reviews

lobbob's Review

lobbob
December 02, 2008
This soup is sublime. Because it is mainly broth with meat and cilantro, it's essential to use a good quality broth as the base (I used the turkey stock I made from my Thanksgiving turkey). Don't be afraid of the garlic; it infuses the broth with a subtle undertone. Do add minced jalapeno and/or scallion before you serve it, if the cooked jalapeno doesn't add enough zing. If you love simple broth-based soups with clear, distinct flavors and little else to distract you, this is a winner.