Best Mexican Turkey Soup Caldo De Guajolote Recipes

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MEXICAN TURKEY SOUP (CALDO DE GUAJOLOTE)



Mexican Turkey Soup (Caldo De Guajolote) image

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!

Provided by Acerast

Categories     Poultry

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons vegetable oil
1 onion, large, chopped
1 celery, sliced thinly (1 rib)
1 red bell pepper, seeded and diced (capsicum)
1 carrot, peeled and diced
salt
2 garlic, minced (2 cloves)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon sweet paprika
5 cups turkey stock
2 cups turkey, cooked, chopped
1 cup corn, fresh or 1 cup frozen corn
2 teaspoons tomato paste
freshly ground black pepper, to taste
2 tablespoons fresh cilantro, chopped or
parsley, leaves chopped

Steps:

  • 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.

Nutrition Facts : Calories 122.1, Fat 5.3, SaturatedFat 0.7, Sodium 40.7, Carbohydrate 18.5, Fiber 2.6, Sugar 3.5, Protein 2.9

MEXICAN TURKEY SOUP



Mexican Turkey Soup image

A quick, spicy soup for all that leftover turkey! Adjust the heat to your taste. This version is medium/hot.

Provided by GarageRock

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 12

6 cups chicken broth
1 yellow onion, chopped
1 red bell pepper, diced
2 carrots, sliced
3 ribs celery, chopped
1 fresh jalapeno pepper, diced
2 tablespoons uncooked white rice
1 ½ tablespoons dried parsley
1 tablespoon chili powder
1 teaspoon chopped garlic
¼ teaspoon dried oregano
3 cups diced cooked turkey

Steps:

  • Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey; simmer until turkey is heated through, about 10 minutes more.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 10.5 g, Cholesterol 53.2 mg, Fat 4 g, Fiber 2.5 g, Protein 22 g, SaturatedFat 1.2 g, Sodium 107.9 mg, Sugar 3.4 g

TURKEY SOUP WITH LIME AND CHILE



Turkey Soup With Lime and Chile image

After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat. This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán. It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.

Provided by David Tanis

Categories     dinner, soups and stews, appetizer

Time 1h

Yield 4 to 6 large servings

Number Of Ingredients 20

2 tablespoons vegetable oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
1/2 teaspoon black peppercorns
6 garlic cloves, roughly chopped
1 cinnamon stick, 2 inches long
Cayenne
2 teaspoons salt, or to taste
8 cups unsalted turkey or chicken broth
Vegetable oil for frying (about 1 cup)
4 corn tortillas, at least a day old, cut in 1/2-inch strips
4 to 6 cups cooked turkey meat, shredded
1 or 2 firm-ripe avocados
6 scallions, chopped
2 jalapeños, thinly sliced
1 small bunch cilantro, leaves and tender stems, roughly chopped
Lime wedges

Steps:

  • Heat vegetable oil in a heavy-bottomed soup pot over medium heat. Add the onion, celery and carrot and let soften, stirring occasionally, for about 5 minutes.
  • Toast the cumin, coriander and peppercorns in a small dry skillet over medium-high heat until fragrant, about 1 minute, then grind in a spice mill or mortar. Add the ground spices to the pot, along with the garlic, cinnamon, a pinch of cayenne and salt.
  • Add the broth and bring to a boil, then reduce to a brisk simmer. Cook for 15 minutes, then taste for salt and adjust. Keep hot, covered, over very low heat.
  • Pour vegetable oil to a depth of 1/2 inch into a wide skillet over medium-high heat. When the oil is hot and looks wavy, add the tortilla strips and fry until barely colored, 1 to 2 minutes. Remove with tongs and drain on paper towels. Sprinkle lightly with salt. (The oil may be strained and saved for future frying.)
  • In a medium saucepan, heat the shredded turkey meat with a little of the hot soup. Divide the meat among 4 to 6 soup bowls and add a few slices of avocado to each. Ladle about 1 cup soup into each bowl, then garnish with tortilla strips, scallions, jalapeño slices, chopped cilantro and a generous squeeze of lime juice.

Nutrition Facts : @context http, Calories 824, UnsaturatedFat 49 grams, Carbohydrate 31 grams, Fat 58 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 1396 milligrams, Sugar 9 grams, TransFat 0 grams

TEX-MEX TURKEY SOUP



Tex-Mex Turkey Soup image

Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!

Provided by SSTRAWDER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 22

1 tablespoon olive oil
½ cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
½ teaspoon cumin
½ teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups frozen corn
½ cup sour cream
¼ cup chopped fresh cilantro
6 cups corn tortilla chips
¾ cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
½ cup chopped fresh cilantro
½ cup sour cream

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
  • Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
  • Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 59.2 g, Cholesterol 112.3 mg, Fat 30.5 g, Fiber 10.4 g, Protein 45.7 g, SaturatedFat 12.8 g, Sodium 2036.3 mg, Sugar 11.4 g

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