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ShareYucatan-Style Turkey and Vegetable Soup
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 229
- Protein(gm): 27
- Carbohydrate(gm): 12
- Fat, total(gm): 8
- Cholesterol(mg): 65
- Saturated fat(gm): 2
- Dietary Fiber, total(gm): 4
- Sodium(mg): 609
- Vegetables(d.e): 2
- Very Lean Meat(d.e): 4
- Fat(d.e): 2
Diabetic Exchanges
- 1 medium onion, thinly sliced
- 3 - 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 coarsely chopped tomatoes
- 1/8 teaspoon salt
- 1 pound cooked turkey, cubed or shredded (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 chopped
- 1 lime, cut into wedges
- 6 fresh cilantro sprigs
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. Chop onion; peel and slice garlic cloves.
2. 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.
3. 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.
4. Serve with queso fresco, avocado, lime wedges, and cilantro sprigs. Makes 6 (1-2/3-cup) servings.
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*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
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