Guatemalan Spiced Turkey Soup

Ingredients

• 1 turkey, cut into pieces (about 4-5 pounds / 1.8-2.3 kg) 1 turkey, cut into pieces (about 4-5 pounds / 1.8-2.3 kg)
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped 1/4 cup fresh mint leaves, chopped
• Juice of 2 limes Juice of 2 limes

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 45g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the achiote paste over medium heat until it melts and becomes fragrant.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Add the turkey pieces to the pot and cook until they are browned on all sides.
4. 4.
   Stir in the diced tomatoes, bell peppers, carrots, and potatoes.
5. 5.
   Sprinkle the ground coriander, dried oregano, salt, and black pepper over the ingredients in the pot. Mix well to coat everything evenly.
6. 6.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour or until the turkey is tender.
7. 7.
   Once the turkey is cooked, remove it from the pot and shred the meat using two forks.
8. 8.
   Return the shredded turkey to the pot and stir in the chopped cilantro, mint leaves, and lime juice.
9. 9.
   Simmer the soup for an additional 10 minutes to allow the flavors to meld together.
10. 10.
    Serve the Guatemalan Spiced Turkey Soup hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Achiote paste — If you can't find achiote paste, you can make your own by combining equal parts ground annatto seeds, paprika, and cumin. Mix them with a little vegetable oil to form a paste-like consistency.

Tips & Tricks

• For a spicier kick, add a diced jalapeño or serrano pepper to the soup.
• If you prefer a thicker consistency, you can mash some of the cooked potatoes into the broth.
• Serve the soup with warm corn tortillas for an authentic Guatemalan experience.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day meal.
• Feel free to adjust the seasoning according to your taste preferences.

Serving advice

Serve the Guatemalan Spiced Turkey Soup in individual bowls, garnished with fresh cilantro leaves and a squeeze of lime juice. Accompany it with warm corn tortillas or crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, place a lime wedge on the rim of each soup bowl. Sprinkle some additional chopped cilantro and mint leaves on top of the soup for a pop of color.