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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
12 garlic cloves, crushed |
4 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
4 whole cloves |
2 large onions, each trimmed and quartered |
1 jalapeño pepper, quartered |
3 cups chopped skinned cooked turkey |
1/4 cup chopped fresh cilantro |
1/4 cup fresh lime juice |
4 lime wedges (optional) |
Directions:
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.
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.
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