Best 5 Mexican Turkey Soup Caldo De Guajolote Recipes

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Indulge in the tantalizing flavors of Mexican Turkey Soup, also known as Caldo de Guajolote, a culinary masterpiece that captures the essence of Mexican cuisine. This traditional soup is a symphony of rich and bold flavors, featuring tender turkey meat, a medley of aromatic spices, and a vibrant broth infused with the goodness of fresh vegetables. As you delve into the depths of this delightful dish, you'll encounter a symphony of flavors that dance upon your palate, leaving you craving for more. In this comprehensive guide, we present a collection of meticulously crafted recipes that encompass various cooking methods and unique flavor profiles. Whether you prefer the classic stovetop approach, the convenience of a slow cooker, or the hands-off simplicity of an Instant Pot, we've got you covered. Each recipe is carefully curated to ensure that you can savor the authentic taste of Caldo de Guajolote in the comfort of your own kitchen. These recipes cater to all levels of culinary expertise, from seasoned chefs to home cooks just starting their culinary journey. So, prepare to embark on a culinary adventure that will transport your taste buds to the heart of Mexico with our diverse selection of Mexican Turkey Soup recipes.

Here are our top 5 tried and tested recipes!

TEX-MEX TURKEY SOUP



Tex-Mex Turkey Soup image

Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!

Provided by SSTRAWDER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 22

1 tablespoon olive oil
½ cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
½ teaspoon cumin
½ teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups frozen corn
½ cup sour cream
¼ cup chopped fresh cilantro
6 cups corn tortilla chips
¾ cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
½ cup chopped fresh cilantro
½ cup sour cream

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.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 59.2 g, Cholesterol 112.3 mg, Fat 30.5 g, Fiber 10.4 g, Protein 45.7 g, SaturatedFat 12.8 g, Sodium 2036.3 mg, Sugar 11.4 g

CREAMY MEXICAN TURKEY SOUP



Creamy Mexican Turkey Soup image

Love this slightly creamy, delicious and flavorful soup to make with leftover turkey!

Provided by RecipeGirl.com (shared from The Big Book of Soups and Casseroles)

Categories     Soup

Number Of Ingredients 16

1 tablespoon canola or vegetable oil
1 large carrot, (peeled and chopped)
1 stalk celery, (chopped)
1 cup chopped yellow onion
2 medium garlic cloves, (minced)
3 cups chicken or turkey broth
One 4-ounce can diced green chiles, (drained)
2 cups 1% milk
1/4 cup all purpose flour
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups shredded turkey
1 cup grated Monterey Jack cheese
3/4 cup corn ((fresh or frozen))
3 tablespoons chopped fresh cilantro

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.

Nutrition Facts : ServingSize 1 serving, Calories 269 kcal, Carbohydrate 18 g, Protein 27 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 63 mg, Sodium 1246 mg, Fiber 2 g, Sugar 7 g

MEXICAN TURKEY SOUP



Mexican Turkey Soup image

A quick, spicy soup for all that leftover turkey! Adjust the heat to your taste. This version is medium/hot.

Provided by GarageRock

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 12

6 cups chicken broth
1 yellow onion, chopped
1 red bell pepper, diced
2 carrots, sliced
3 ribs celery, chopped
1 fresh jalapeno pepper, diced
2 tablespoons uncooked white rice
1 ½ tablespoons dried parsley
1 tablespoon chili powder
1 teaspoon chopped garlic
¼ teaspoon dried oregano
3 cups diced cooked turkey

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.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 10.5 g, Cholesterol 53.2 mg, Fat 4 g, Fiber 2.5 g, Protein 22 g, SaturatedFat 1.2 g, Sodium 107.9 mg, Sugar 3.4 g

MEXICAN TURKEY SOUP (CALDO DE GUAJOLOTE)



Mexican Turkey Soup (Caldo De Guajolote) image

I saw this in Ken Haedrich's "Soup Makes the Meal" and thought it would make good use of the turkey broth and meat we had left from Thanksgiving. It is a delicious soup! I am posting the original recipe which can easily be doubled and the seasonings can be increased or lessened to meet your family's tastes. To reduce the fat I simmered the veggies in broth and omitted the oil. I added extra of each of the veggies and also a diced zucchini. Delicioso!

Provided by Acerast

Categories     Poultry

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons vegetable oil
1 onion, large, chopped
1 celery, sliced thinly (1 rib)
1 red bell pepper, seeded and diced (capsicum)
1 carrot, peeled and diced
salt
2 garlic, minced (2 cloves)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon sweet paprika
5 cups turkey stock
2 cups turkey, cooked, chopped
1 cup corn, fresh or 1 cup frozen corn
2 teaspoons tomato paste
freshly ground black pepper, to taste
2 tablespoons fresh cilantro, chopped or
parsley, leaves chopped

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.

Nutrition Facts : Calories 122.1, Fat 5.3, SaturatedFat 0.7, Sodium 40.7, Carbohydrate 18.5, Fiber 2.6, Sugar 3.5, Protein 2.9

MEXICAN TURKEY & BEAN SOUP



Mexican Turkey & Bean Soup image

This soup is absolutely delicious, mild and very healthy. I got this recipe from my mother, I do not know what book or magazine she got it from.

Provided by Halos keeper

Categories     Low Cholesterol

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil
1/2 cup chopped onion
1 lb cooked ground turkey
1 1/2 teaspoons cumin
1/4 teaspoon garlic powder
1/8 teaspoon texas pete hot sauce
1 (15 ounce) can navy beans, dranied
1 (15 ounce) can garbanzo beans, dranied
1 (15 ounce) can white corn, drained
1 (16 ounce) can chicken broth
1 (4 ounce) can green chilies, drained
3/4 cup quick cooking wild rice, uncooked

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.

Nutrition Facts : Calories 694.4, Fat 14.2, SaturatedFat 3.1, Cholesterol 78.3, Sodium 1035.2, Carbohydrate 100, Fiber 21.4, Sugar 7.2, Protein 47.6

Tips:

  • Use fresh turkey meat. Fresh turkey meat will give your soup a richer flavor than frozen turkey meat.
  • Roast the turkey bones before adding them to the soup. Roasting the bones will help to deepen the flavor of the soup.
  • Use a variety of vegetables in your soup. This will add flavor and nutrients to your soup.
  • Season your soup well. Use a variety of spices to give your soup a flavorful kick.
  • Simmer your soup for at least 1 hour. This will allow the flavors to meld together and develop.
  • Serve your soup with a variety of toppings. This could include shredded turkey, diced avocado, chopped cilantro, or sour cream.

Conclusion:

Mexican turkey soup, also known as caldo de guajolote, is a delicious and hearty soup that is perfect for a cold winter day. This soup is easy to make and can be tailored to your own taste preferences. Whether you like your soup mild or spicy, there is a recipe in this article that is perfect for you. So next time you are looking for a comforting and flavorful soup, give Mexican turkey soup a try. You won't be disappointed!

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