Yucatán Turkey Lime Soup

This peppery soup is a local favorite at the weekly market in Merida, the capital of Mexico's Yucatán province. There, this luscious, simple broth is usually ladled over goat meat or chicken. It's equally delicious with turkey. Serve with warm corn tortillas.

Yield: 4 servings (serving size: about 1 3/4 cups)

Ingredients

• 12  garlic cloves, crushed
• 4  (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 4  whole cloves
• 2  large onions, each trimmed and quartered
• 1  jalapeño pepper, quartered
• 3  cups  chopped skinned cooked turkey
• 1/4  cup  chopped fresh cilantro
• 1/4  cup  fresh lime juice
• 4  lime wedges (optional)

Preparation

Combine first 5 ingredients in a Dutch oven over medium-high heat; bring to a simmer. Cover and cook 30 minutes. Strain broth through a colander into a bowl; discard solids.

Return broth to pan; stir in turkey, cilantro, and lime juice. Cook over low heat 5 minutes or until thoroughly heated. Garnish with lime wedges, if desired.

Nutritional Information

Calories:

217 (28% from fat)

Fat:

6.7g (sat 2.8g,mono 0.7g,poly 1g)

Protein:

32.4g

Carbohydrate:

6.3g

Fiber:

0.4g

Cholesterol:

99mg

Iron:

1.9mg

Sodium:

304mg

Calcium:

64mg