Mexican Turkey Soup (Caldo De Guajolote)
I saw this in Ken Haedrich's "Soup Makes the Meal" and thought it would make good use of the turkey broth and meat we had left from Thanksgiving. It is a delicious soup! I am posting the original recipe which can easily be doubled and the seasonings can be increased or lessened to meet your family's tastes. To reduce the fat I simmered the veggies in broth and omitted the oil. I added extra of each of the veggies and also a diced zucchini. Delicioso!
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INGREDIENTS
Nutrition- 2tablespoons vegetable oil
- 1
- 1
- 1
- 1
- 2
- 1teaspoon ground cumin
- 1teaspoon chili powder
- 1⁄2teaspoon sweet paprika
- 5cups turkey stock
- 2
- 1
- 2teaspoons tomato paste
-
- 2
-
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DIRECTIONS
- Heat the oil in a soup kettle over moderate heat. Add the onion and cook, stirring, for 5 minutes.
- Add the celery, bell pepper, and carrot, salt lightly, cover, reduce the heat slightly, and sweat the vegetables for 5 minutes.
- Stir in the garlic and spices and cook, stirring, for 1 minute.
- Add the stock, turkey meat, corn and tomato paste and season with salt and pepper.
- Bring to a near boil, cover, and reduce the heat to moderately low. Gently simmer for 15 minutes, then turn off the heat and let the soup sit for at least 15 minutes.
- Reheat gently and serve, stirring in the fresh herbs just before serving.
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