Busy Night Turkey Taco Soup with Avocado Cream

Ingredients

  • 1 (11 ounce) can Mexican-style corn
  • 1 (16 ounce) can chili beans, undrained
  • 2 (14.5 ounce) cans chicken broth
  • 1 (16 ounce) jar chunky salsa
  • 2 ½ cups cooked, chopped turkey meat
  • salt and pepper to taste
  • ¼ cup chopped fresh cilantro
  • ½ cup low-fat sour cream
  • 2 tablespoons guacamole
  • Directions

  • Step 1

    In a large pot over medium heat, combine corn, chili beans, broth and salsa.Bring to a boil, then reduce heat and stir in cooked turkey.Season with salt and pepper.Cover, and cook 5 to 10 minutes more, until heated through.Stir in cilantro.

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  • Step 2

    In a bowl, stir together sour cream and guacamole until smooth.

  • Step 3

    Ladle soup into bowls and top with guacamole mixture.

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