Yucatan - Style Chicken and Vegetable Soup

Total Time
40mins
Prep 15 mins
Cook 25 mins

A spicier version of chicken vegetable soup. Even better the next day. You might want to start with 1 chipotle for the heat factor. Wash hands after handling. Chipotles in adobo sauce are in the Mexican food section and leftover freezes well.

Ingredients Nutrition

Directions

  1. In a 4-quart Dutch oven, heat oil over medium-high heat.
  2. Add onion, saute for 3 minutes.
  3. Add garlic, and chipotle peppers. Cook and stir for 3 minutes.
  4. Add carrots. Cook and stir for 4 minutes more.
  5. Add broth, tomatoes, zucchini,and salt.
  6. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
  7. Add turkey, and chopped cilantro, cover and cook for 5 minutes more.
  8. Place in bowls.
  9. Serve with optional garnishes (avocado, lime wedges, and cilantro sprigs)on the side.
Most Helpful

Perfect soup for a cold night! It had the right amount of heat for us. I skipped the cilantro bacause the store was out and forgot the salt but it was fine without it. I used cherry tomatoes because they taste best right now and grated zucchini from the garden this Summer that I froze. I served it with sour cream and you should have heard all of the slurping! LOL!! Thanks so much for posting this wonderful soup recipe! Made for My 3 Chefs '08.

mydesigirl November 11, 2008