Busy Night Turkey Taco Soup with Avocado Cream recipe

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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

Nutrition Info

382.3 calories
carbohydrate: 42.9 g
cholesterol: 78.7 mg
fat: 10.2 g
fiber: 8.9 g
protein: 36.3 g
saturatedFat: 3.9 g
servingSize: -
sodium: 1518.4 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  3. Ladle soup into bowls and top with guacamole mixture.

Recipe Yield

4 servings

Recipe Note

My family loves Tex-Mex dishes and I love quick and convenient but healthy and interesting dishes, and this soup fits the bill in every way. No one can believe that this hasn't simmered for a long time, as the flavors blend beautifully. If I don't have guacamole on hand, I blend green chilies with the sour cream -- it's very adaptable. Serve with tortilla chips!

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