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Yucatan-Style Turkey Soup


Turkey soup flavored with chipotle peppers, fresh cilantro, queso fresco, and garnished with lime wedges and avocado.

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  • 1 medium onion, thinly sliced
  • 3 to 4 cloves garlic
  • 1 tablespoon cooking oil
  • 2 canned chipotle chile peppers in adobo sauce, drained and chopped
  • 2 medium carrots, chopped
  • 5 cups reduced-sodium chicken broth or turkey stock
  • 2 cups tomatoes, coarsely chopped
  • 1/8 teaspoon salt
  • 1 pound cooked turkey, shredded or cubed (about 3 cups)
  • 2 small zucchini, chopped (2 cups)
  • 2 tablespoons snipped fresh cilantro
  • 1/3 cup crumbled queso fresco or feta cheese
  • 1 avocado, halved, pitted, peeled, and cut into wedges
  • 1 lime, cut into wedges
  • 6 fresh cilantro sprigs


Servings 6
Adapted from


Step 1

In a dry medium skillet, combine onion slices and unpeeled garlic cloves; cook and stir for 3 to 5 minutes or until edges are brown and remove from pan to cutting board. Chop onion; peel and slice garlic cloves.

In a 4-quart Dutch oven, heat oil over medium-high heat. Add chopped onion, sliced garlic, and chipotle peppers. Cook and stir for 3 minutes. Add carrots. Cook and stir for 3 minutes more.

Add broth, tomatoes, and salt. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add turkey, zucchini, and snipped cilantro; cover and cook for 5 minutes more.

Serve with queso fresco, avocado, lime wedges, and cilantro sprigs.


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