Soup · Dinner · Latin American ·

Guatemalan Kak'ik with Achiote and Naranjilla

Name: Guatemalan Kak'ik with Achiote and Naranjilla
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
Cuisine: Soup
Ingredients: 4 lbs turkey pieces, (preferably drumsticks and thighs); 2 tablespoons achiote paste; 3 cloves garlic, minced; 1 teaspoon salt; 1 teaspoon black pepper; 8 cups water; 2 medium tomatoes, chopped; 1 onion, quartered; 2 green bell peppers, chopped; 2 naranjillas, peeled and quartered; 2 teaspoons ground allspice; 2 bay leaves; 1 stick cinnamon; 1 tablespoon vegetable oil; 1/2 cup fresh mint leaves, chopped; 1/2 cup fresh cilantro, chopped; 1 tablespoon dried oregano; 2 limes, cut into wedges; 1/2 cup radishes, thinly sliced

Kak'ik is a vibrant Guatemalan turkey soup, rich with spices and citrusy naranjilla, providing a comforting warmth with a touch of tanginess.

4.1(633 reviews)

·By Ethan Brooks·October 11, 2025

Guatemalan Kak'ik with Achiote and Naranjilla — Soup served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Turkey Marinade

For the Broth

For the Aromatic Blend

For Serving

Nutrition

Per serving

Calories: 580 kcal
Protein: 58.67 g
Carbs: 11.17 g
Fat: 32.17 g
Fiber: 3.5 g

Whole recipe

Total

Calories: 3478 kcal
Protein: 352 g
Carbs: 67 g
Fat: 193 g
Fiber: 21 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
4 lbs turkey pieces (preferably drumsticks and thighs)	3072	344	0	176	0
2 tablespoons achiote paste	40	1	8	2	3
3 cloves garlic minced	13	1	3	0	0
1 teaspoon salt	0	0	0	0	0
1 teaspoon black pepper	6	0	1	0	1
8 cups water	0	0	0	0	0
2 medium tomatoes chopped	44	2	10	1	3
1 onion quartered	44	1	10	0	1
2 green bell peppers chopped	48	2	11	0	4
2 naranjillas peeled and quartered	20	1	5	0	2
2 teaspoons ground allspice	12	0	4	0	1
2 bay leaves	2	0	0	0	0
1 stick cinnamon	6	0	2	0	1
1 tablespoon vegetable oil	120	0	0	14	0
1/2 cup fresh mint leaves chopped	12	1	3	0	2
1/2 cup fresh cilantro chopped	2	0	0	0	0
1 tablespoon dried oregano	6	0	1	0	1
2 limes cut into wedges	20	0	7	0	2
1/2 cup radishes thinly sliced	9	0	2	0	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Turkey

1
Combine ingredients
In a large bowl, combine turkey with achiote paste, minced garlic, salt, and black pepper.
2
Rub marinade
Rub the mixture evenly over the turkey pieces.
3
Marinate
Cover and marinate in the refrigerator for at least 1 hour.

Preparing the Broth

1
Sauté vegetables
In a large pot, heat vegetable oil over medium heat. Add chopped tomatoes, onion, and bell peppers; sauté until softened, about 5 minutes.
2
Add liquids and spices
Add water, naranjillas, allspice, bay leaves, and cinnamon; bring to a boil.
Tip: ⚠ Important: Ensure the turkey pieces are fully submerged in the broth to infuse maximum flavor. 💡 Pro Tip: Use a fine sieve to strain the broth for a smoother texture before serving.

How to Make Guatemalan Kak'ik with Achiote and Naranjilla

Total time: 4 h · Yields 6 servings

1
Simmer the Turkey
Add the marinated turkey pieces to the broth and lower the heat to simmer gently.
2
Infuse Aromatics
Once the turkey is cooked, add the aromatic blend to the pot, stirring gently.
3
Adjust Seasoning
Taste the soup and adjust salt and pepper as needed before serving.