Kaq ik (Guatemalan Turkey Soup)

12-15
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In


"One of Guatemala's most famous dishes. There are many different versions, including a recipe that starts with the butchering of a live turkey. This recipe assumes you are starting with a pre-butchered bird!!!"

Original recipe yields 12-15 servings
OK

Nutritional

  • Serving Size: 1 (503.8 g)
  • Calories 505.2
  • Total Fat - 7.8 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 248.2 mg
  • Sodium - 649.6 mg
  • Total Carbohydrate - 30.7 g
  • Dietary Fiber - 4 g
  • Sugars - 5.5 g
  • Protein - 76.7 g
  • Calcium - 127.9 mg
  • Iron - 4.3 mg
  • Vitamin C - 48.8 mg
  • Thiamin - 0.3 mg

Step 1

Place the turkey and the whole garlic heads, in the chicken stock; salt to taste. Bring to boil, simmer for about 1 hr.

Step 2

In a separate pan, cook tomato, onion, sweet red pepper, chile guajillo, and chile pasilla, chipotle pepper until soft. Once fully cooked, puree in blender or with immersion blender - some chunks are ok.

Step 3

Once the turkey is cooked, add the vegetable mix to the stew. Add chopped cilantro and mint. Place achiote in a small bowl and add some of the “soup” to it and stir until it is a smooth paste; stir into soup pot. Tear up corn tortillas into small pieces and add to soup pot; stir well.Bring to boil for about ten minutes, or until tortillas have dissolved and soup has thickened.

Step 4

Add cilantro and mint and season with salt to taste.

Tips & Variations


No special items needed.

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