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Yucatan-Style Turkey and Vegetable Soup




Source of Recipe


Internet


List of Ingredients




1 medium onion, thinly sliced
3-4 cloves garlic, unpeeled
2 Tbsp. peanut oil or extra-virgin
olive oil
2-4 chipotle chiles in adobo sauce, drained and chopped
¼ tsp. salt
1/8 tsp. fresh ground black pepper
2 medium carrots, chopped (1 cup)
1 cup cooked and drained garbanzo beans or canned garbanzo beans, rinsed and drained
6 cups turkey or chicken stock or broth
1 bay leaf
2 cups coarsely chopped tomatoes
3 cups cubed or shredded cooked turkey
2 small zucchini, chopped (2 cups)
2 limes, halved
4-5 Tbsp. snipped fresh cilantro
1 avocado, halved, pitted, peeled, and chopped
Lime wedges
Crumbled feta cheese



Recipe



Heat a medium skillet over medium heat. Add onion slices and garlic; cook and stir over dry heat for 3 to 5 minutes until they are very dark brown. Remove from the pan. Chop onions and peel and slice garlic.

Heat oil in a 4-quart Dutch oven or pot over medium-high heat. Add cooked onion, garlic, and chipotle chiles. Cook and stir for 3 minutes. Add salt and pepper. Add carrots. Cook and stir for 3 minutes more. Add garbanzo beans, stock, bay leaf, and tomatoes. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add turkey and zucchini; cover and cook 5 minutes more. Remove bay leaf before serving.

To serve, squeeze juice from the lime halves over each soup bowl and pass around cilantro, avocado, lime wedges, and feta cheese for garnishes. Makes 6 to 8 servings.