Busy Night Turkey Taco Soup with Avocado Cream

SUBMITTED BY: Janice Elder PHOTO BY: What a Dish!

"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!"

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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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

READ REVIEWS (84)

DIRECTIONS

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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REVIEWS

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Reviewed on Dec. 6, 2003 by WALLIZGRL

I followed the general idea of this recipe with a few changes. I used creamed corn, because that's what I had and I used a can of Rotel instead of salsa, again, what I had. And I used chicken. But I thought it was a nice soup. I served it with grilled cheese. I will be sure to keep this in my collection for quick dinners or to use left over chicken. I mad it with beef too, worked great! Thanks for this recipe!!

10 users found this review helpful