Mexican Turkey Soup Caldo De Guajolote Recipes

CREAMY MEXICAN TURKEY SOUP

Steps:

• In a large pot, heat the oil over medium-high heat. Add the vegetables and garlic and sauté for 5 minutes. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, covered, for about 10 minutes. Stir in the chiles.
• In a medium bowl, whisk together the milk, flour, salt, chili powder and cumin. Increase the heat to high and whisk the milk mixture into the soup. Stir until slightly thickened and bubbly, about five minutes. Reduce the heat to low. Add the turkey, cheese, corn and cilantro; stir until the cheese is melted and the soup is hot, 5 to 10 minutes.

MEXICAN TURKEY SOUP (CALDO DE GUAJOLOTE)

Steps:

• Heat the oil in a soup kettle over moderate heat. Add the onion and cook, stirring, for 5 minutes.
• Add the celery, bell pepper, and carrot, salt lightly, cover, reduce the heat slightly, and sweat the vegetables for 5 minutes.
• Stir in the garlic and spices and cook, stirring, for 1 minute.
• Add the stock, turkey meat, corn and tomato paste and season with salt and pepper.
• Bring to a near boil, cover, and reduce the heat to moderately low. Gently simmer for 15 minutes, then turn off the heat and let the soup sit for at least 15 minutes.
• Reheat gently and serve, stirring in the fresh herbs just before serving.

SOPA DE CALABACIN Y GUAJOLOTE (ZUCCHINI AND TURKEY SOUP)

Steps:

• Slice the zucchini and chop the onion.
• Cook the zucchini in boiling salted water until tender, about 15 minutes. Drain.
• Put the cooked zucchini, onion, and 1/2 cup of broth in a blender and puree until smooth.
• In a large soup pot, add the puree to the remaining stock. Blend the corn flour in a little water and add to the soup mix. Add salt and cook over a low heat for about 40 minutes.
• Just before serving, stir in the cream until well blended.

TEX-MEX TURKEY SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
• Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
• Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

MEXICAN TURKEY SOUP

Steps:

• Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey; simmer until turkey is heated through, about 10 minutes more.

MEXICAN TURKEY & BEAN SOUP

Steps:

• Heat olive oil in soup ot over medium /high heat, add onion, saute for 5 minutes.
• stir in turkey and the next 8 ingredience (all but the rice).
• bring to boil, cover and reduce heat to simmer for 15 minutes.
• stir in wild rice, simmer 20 minutes or until rice is done.