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!