Spicy Mayan Turkey Soup

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This deeply aromatic Guatemalan soup simmered in an earthy achiote broth gets its signature color and slow-building heat from chiltepe peppers, with a generous shower of fresh cilantro and mint added at the end. It's traditionally served with avocado, radish, and warm corn tortillas to balance the fire.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 12 gCarbs
• 5 gFiber
• 3 gSugar
• 38 gProtein
• 720 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the soup base

• 3 lbs bone-in, skin-on turkey thighs
• 6 cups water
• 2 tbsp achiote (annatto) paste
• 2 chiltepe or habanero chiles, stemmed
• 1 large white onion, quartered
• 3 garlic cloves, smashed
• 2 Roma tomatoes, halved
• 1 tsp ground cumin

For the herbs and finish

• 1 cup fresh cilantro, finely chopped
• 1/2 cup fresh mint leaves, chopped
• 2 tbsp fresh epazote leaves (optional)
• 1 tsp kosher salt, plus more to taste

For serving

• 1 large ripe avocado, sliced
• 4 radishes, thinly sliced
• 1 small white onion, finely diced
• 1 lime, cut into wedges
• 4 warm corn tortillas

Directions

1. In a large heavy pot, combine the turkey thighs, water, achiote paste, chiles, onion, garlic, tomatoes, cumin, and 1 tsp salt. Bring to a boil over high heat, skimming any foam that rises to the surface.
2. Reduce the heat to low, cover, and simmer gently for 60 minutes, until the turkey is very tender and pulling cleanly away from the bone.
3. Transfer the turkey to a cutting board and let cool slightly. Strain the broth through a fine-mesh sieve, discarding the solids; return the rich red broth to the pot.
4. Shred the turkey meat, discarding the skin and bones, and return the shredded meat to the pot.
5. Stir in the cilantro, mint, and epazote (if using). Simmer uncovered for 10 more minutes so the fresh herbs infuse the broth.
6. Taste and adjust the salt. Remove from the heat and let the soup rest for 5 minutes to settle the flavors.
7. Ladle into warm bowls and top each serving with sliced avocado, radishes, and diced onion. Pass lime wedges and warm corn tortillas at the table.

Cook’s Notes

• Chiltepe (the classic Guatemalan pepper) is the traditional choice; one habanero is a close substitute. For a milder pot, use just one chile and remove its seeds.
• Achiote paste gives the signature brick-red color and earthy, peppery backbone; you can swap it for 2 tbsp annatto seeds bloomed in 2 tbsp hot oil.
• Skim carefully during the first 10 minutes of simmering for a cleaner, more jewel-like broth.
• The broth deepens overnight, so make it a day ahead and store cooled soup (without garnishes) up to 3 days in the refrigerator.
• Epazote is the signature herb of Mayan cooking; if you can't find it, just use a little more cilantro and mint.

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