Thanksgiving is amongst us, and your refrigerator will soon be stuffed with turkey — or pavochón, if you give your holiday a Puerto Rican twist. But what should you do with all those leftovers? Forget boring turkey sandwiches. That’s so last year. Instead, let Abuelitas’ kitchens across Latin America inspire you. Serve up some good ol’ comfort in a bowl. These seven traditional chicken soups can easily be adapted for turkey, giving your leftovers a delicious second life.
7 Chicken Soups from Latin America
Latin America make some of the best chicken soups in the world. Each is unique thanks to local ingredients, culinary traditions, and Abuela’s love. Here are our 8 top picks to add some warmth to your holiday leftovers some of our favorite sopas de pollo:
1. Caldo de Pollo (Mexico)
The Mexican take on chicken noodle soup is both simple and flavorful. This broth-based soup combines shredded chicken (or turkey) and lots of vegetables, including carrots, potatoes, zucchini, celery, tomatoes, a chayote, and onions. Garnish with lime, avocado slices, and fresh cilantro for a satisfying post-TDay meal that’s perfect for chilly days.
2. Ajiaco (Colombia)
Colombia’s ajiaco is a creamy soup that combines potatoes, corn, and chicken. What sets it apart is the addition of guascas, an herb that gives the dish its signature earthy flavor. Top with capers, avocado, and some cream. Turkey leftovers will work beautifully here.
4. Sancocho (Puerto Rico)
As Von Diaz explains in his article about this soup for the New York Times: “Sancocho, a word often used as slang by Puerto Ricans to mean a big old mix of things, is a rustic stew eaten across the Caribbean and made with every imaginable combination of proteins and vegetables.” Add turkey to your sancocho this year, and you’ve got a delicious leftover treat that tastes like a warm hug.
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5. Aguadito De Pollo (Peru)
This Peruvian soup is a celebration of flavor and tradition. “The base of the soup is the basic chicken, rice and veggies that we all know and love,” Gimme Some Oven explains. “But the Peruvian version adds an extra fresh and fun kick by having you puree a ton of cilantro, chile peppers, onions, garlic and lime juice in a blender.” Turkey leftovers can blend seamlessly into this South American soup, making it a perfect post-holiday comfort meal.
6. Locro de Gallina (Bolivia)
“Derived from a Quechua term for a hearty soup-stew hybrid, locro originated in the Andes mountain range but today encompasses a glut of South American soups that vary from country to country, and household to household,” the New York Times writes. “Originally made with varying combinations of squash, corn, beans and potatoes, locro has transformed regionally, with some even including ingredients like poached eggs and thinly shaved brisket.” Substitute turkey for a unique spin on this Bolivian classic.
7. Sopa de Pollo con Fideos (Cuba)
A chicken noodle soup variant, it combines tender chicken, sofrito (a base of sautéed onions, garlic, peppers, and tomatoes), and fine noodles. My Abuelita always served this with a side of “soda” crackers. This year, sopa de fideos will have a turkey twist but served with the same simple side.
