Guatemalan Kak'ik Turkey Soup

Ingredients

• 10 oz boneless turkey thigh, cut into bite-size pieces
• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 2 Roma tomatoes, chopped
• 1 small red bell pepper, chopped
• 4 cups low-sodium chicken or turkey broth
• 1 tsp achiote paste
• 1/4 tsp ground allspice
• 1/2 tsp dried oregano
• 1 small dried chile, optional
• 2 tbsp chopped cilantro
• 1 tbsp chopped mint
• 1 lime, cut into wedges
• Kosher salt
• 4 warm corn tortillas, for serving

Steps

1. Heat oil in a saucepan over medium heat. Cook onion and bell pepper until soft, then add garlic, tomatoes, achiote, allspice and oregano.
2. Cook for 3 minutes, then add broth and optional chile. Blend the soup carefully with an immersion blender until mostly smooth, if desired.
3. Return the soup to a simmer and add turkey. Cook gently until turkey is cooked through to 165°F, 10 to 12 minutes.
4. Remove the dried chile, then stir in half the cilantro and half the mint. Taste and season with salt.
5. Ladle into bowls and garnish with remaining herbs and lime. Serve with warm corn tortillas if desired.

Allergen note: Contains no major allergens as written; check broth and achiote paste for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.