Mexican Turkey Soup Caldo De Guajolote Recipes

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 SHRIMP SOUP (CALDO DE CAMARON)

Steps:

• Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.

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.

CALDO DE RES (MEXICAN BEEF SOUP)

Steps:

• Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
• Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
• Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
• Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
• Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

MEXICAN BEEF VEGETABLE SOUP/CALDO MEXICANO DE RES Y VEGETALES

Steps:

• 1. In a large heavy soup pot add bones and cover with about 2 quarts of water. Add all of the onions. garlic, and sweet bell pepper. Add the salt, black pepper cover and bring to a boil. While the pot reaches boiling point. Heat a little oil in a saute pan add the stew meat and sear on all sides. Do four pieces at a time so as to get a good sear on all sides. Do all of the meat this way. Once the soup bones begin to boil add the seared meat. Let boil for about 5 minutes. Next skim the scum off the top of the surface of the water. Next cover and lower the heat and cook for about 2 1/2 hours until the meat is almost done. If water goes down add a little more water.
• 2. While the meat is cooking peel all the veggies except the squash or zuccini. Dice everything including squash into bite size pieces. Put the carrots, celery, squash, potatoes in a pot of cold water until time to add to the pot. Slice cabbage put into another bowl rinse and drain set aside. Have your ears of corn also cut across and down the cob and ready to add to the pot as well. Dice parsley and cilantro have this also ready to go into the pot.
• 3. After the meat has cooked for 2 1/2 hours remove the soup bones from the pot into a separate dish. Next drain all of the water from the veggies and add to the hot broth. Add the cabbage, corn, and parsley and cilantro. Stir well. Add the packets of Sazon seasoning, garlic powder, the can of tomato sauce. Taste the broth to see if it has enough salt and season to your liking. Now add the 5 beef bouillon cubes. I use Maggi brand bouillon cubes. You can pick them up in the ethnic part of the your supermarket. They have the Latin spices and flavored for Latino dishes.
• 4. Cover pot and cook veggies slow for about 45 minutes until just tender. Pick over the soup bones take cut out the meat and add back to the pot. While veggies are cooking cook your noodles in a separate pot. Cook until the noodles are all dente. Drain and have ready to serve into soup bowls (I never add the noodles or pasta to the soup pot as it tends to soak up the liquid and the noodles get soggy) I add to the bowl and ladle veggies and soup over the noodles. I then serve with lime/lemon wedges and tortillas or what ever type bread or crackers you like. I add a little salsa over the soup to give it a little kick. Enjoy.

CALDO DE POLLO OR CHICKEN SOUP MEXICAN STYLE

Steps:

• In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.
• In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.
• Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.
• Add chopped tomato and cook for another 3 minutes.
• Add this mixture to the chicken pot.
• Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.
• Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.
• Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.
• Optional: Add slices of avocado to your soup.

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.