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Busy Night Turkey Taco Soup with Avocado Cream

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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 1/2 cups cooked, chopped turkey meat
    • salt and pepper to taste
    • 1/4 cup chopped fresh cilantro
    • 1/2 cup low-fat sour cream
    • 2 tablespoons guacamole
INSTRUCTIONS
    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.