Mexican Turkey Soup (Caldo De Guajolote) - cooking recipe

Ingredients

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

Preparation

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.