Turkey Lime Soup Recipe

Turkey Lime Soup, initially the Yuctacea Maya cooked conservatively, using their principle agricultural food staples such as corn (maiz), beans, pumpkin, squash, tomatoes, chiles, avocados, tamarinds, guava, lime, and bitter orange − frequently used in Yucatecan salsas and marinades − other fruits, and seeds such as annatto − an essential ingredient in their traditional achiote marinade paste.   Main sources of animal protein for the Maya were turkey, chicken, pork, eggs, and fish.

This Turkey and Lime Soup is kind of a remake of my old caldo xochitl recipe, but better. A recent trip to a Mexican restaurant made me want to redo this recipe and add more lime, among other things. What we have here is the perfect mix between spicy, salty, and sour – that same famous combo that makes Chinese hot & sour soup so delish. I highly suggest adding a few cubes of avocado because the creaminess perfectly balances the other sharp flavors. If avocados aren’t affordable, try sour cream or some cheese.

This soup really doesn’t need a whole lot of turkey because it’s shredded, which means that you’ll have a little turkey in every spoonful. I used only one turkey breast that was about .75 pounds. And before you ask, I bought the turkey breast on special for $1.87 per pound. These sales aren’t always around, but when they are you have to take advantage and just stock up your freezer. Keep your eyes peeled for deals, they’re out there!

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Print Recipe
Turkey Lime Soup
This Turkey and Lime Soup is light, fresh, and flavorful with shredded turkey, vegetables, and a tangy lime infused broth. Total Cost $6.39 recipe / $1.07 serving
Turkey Lime Soup
Course Main Dish, Soup
Cuisine Mayan
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Passive Time 1 hour 25 minutes
Servings
people
Ingredients
Course Main Dish, Soup
Cuisine Mayan
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Passive Time 1 hour 25 minutes
Servings
people
Ingredients
Turkey Lime Soup
Instructions
  1. Dice the onion, celery, and jalapeno. Mince the garlic. Add all four to a pot with olive oil and saute until tender. I actually forgot the jalapeno until a little bit later, so you won’t see it in the picture just yet.
    Lime Soup
  2. Add the turkey breast. I only used one turkey breast that weighed about .75 lbs. Not at lot, but there is so much flavor in the soup that it doesn’t matter! I used a generic brand of diced tomatoes with green chiles. If you can’t find this at your store, you can use a can of diced tomatoes and a small (4 oz.) can of diced green chiles. You can usually find the green chiles in the Hispanic foods section of most grocery stores. They’re mild, but have a LOT of flavor.
    Lime Soup
  3. So, along with that turkey breast and canned tomatoes with chiles add the chicken broth, oregano, and cumin. Bring the whole pot up to a boil over high heat then reduce the heat to low and let it simmer for one hour with a lid on top to hold in the moisture.
    Lime Soup
  4. After simmering for an hour, the turkey should be tender enough to shred. Just use two forks to pull it apart into shreds. Return the shredded turkey to the soup.
    Lime Soup
  5. Rinse the cilantro to make sure there’s no sand hiding in there then roughly chop it. It’s okay if you get a little stem action, they’re not rough.
    Lime Soup
  6. Add the chopped cilantro and the juice of one lime. You want a good amount of lime juice so make sure you squeeze that sucker dry. You can roll it around on the counter top (with pressure) a bit before cutting it open to help the juices flow. I also like to twist a spoon into the flesh to break it up and squeeze even more juice out.
    Lime Soup
  7. Serve the Chicken and Lime Soup with some cubed avocado… and maybe some tortilla strips or sour cream or Mexican cheese. It’s up to you!
    Chicken Lime Soup
Recipe Notes

*I use Better Than Bouillon turkey soup base to make my broth because it is less expensive than buying canned or boxed broths.

 

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