Kak'ikTurkey Soup with Roasted Chile Broth
A festive Guatemalan turkey soup with a vivid red broth made from roasted tomatoes, tomatillos, annatto, and dried chiles. It is aromatic, peppery, and deeply savory while still feeling like a clear, restorative soup.
Prep
35m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 1kgTurkey Leg
- 900mlChicken Stock
- 600mlWater
- 12gSalt
- 3gBlack Pepper
- 20gFresh Coriander (roughly chopped)
Broth
- 350gTomato
- 250gTomatillo
- 160gOnion (roughly chopped)
- 15gGarlic (peeled)
- 5gAnnatto Seeds
- 15gDried Guajillo Chili (stemmed and seeded)
- 30gDried Ancho Chili (stemmed and seeded)
- 10gCulantro (roughly chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the turkey leg, chicken stock, water, salt, and black pepper in a large pot. Bring to a simmer and skim the surface as needed.
- 02
Cook gently until the turkey leg reaches 74°C (165°F), is tender, and pulls easily from the bone.
- 03
Roast the tomato, tomatillo, onion, and garlic at 200°C (392°F) until softened and browned in spots.
- 04
Toast the dried guajillo chili, dried ancho chili, and annatto seeds briefly in a dry pan until fragrant.
- 05
Blend the roasted vegetables with the toasted chiles, annatto seeds, and culantro until smooth.
- 06
Stir the blended mixture into the turkey broth and simmer until the soup is deep red and well blended.
- 07
Finish with the fresh coriander and serve with pieces of turkey.
Ratings & Reviews
Log in to rate and review this recipe.