Busy Night Turkey Taco Soup With Avocado Cream - cooking recipe

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
Preparation
    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.
    In a bowl, stir together sour cream and guacamole until smooth.
    Ladle soup into bowls and top with guacamole mixture.

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