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Yucatan-Style Turkey & Vegetable Soup
Diabetic Living Magazine
“Leftover turkey is not just for sandwiches! This hearty soup recipe is full of shredded turkey and vegetables and the tasty toppings—cilantro, avocado and queso fresco—are what may just have you coming back for that second dish. Queso fresco is a mild Mexican cheese with a crumbly texture, similar to that of feta or farmer's cheese. Look for it at Hispanic food markets or larger grocery stores.”
1 medium onion, thinly sliced
3 to 4 cloves garlic
1 tablespoon cooking oil
2 chipotle chile peppers in adobo sauce, drained and chopped (see Tip)
2 medium carrots, chopped
5 cups reduced-sodium chicken broth or turkey stock
2 cups coarsely chopped tomatoes
⅛ teaspoon salt
1 pound cooked turkey, shredded or cubed (about 3 cups)
2 small zucchini, chopped (2 cups)
2 tablespoons chopped fresh cilantro
⅓ 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
1In 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.
2In 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.
3Add broth, tomatoes and salt. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add turkey, zucchini and chopped cilantro; cover and cook for 5 minutes more.
4Serve with queso fresco, avocado, lime wedges and cilantro sprigs.
Tip: 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.