Recipe by Janice Elder
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (11 ounce) can
1 (16 ounce) can
chili beans, undrained
2 (14.5 ounce) cans
1 (16 ounce) jar
2 1/2 cups
cooked, chopped turkey meat
salt and pepper to taste
chopped fresh cilantro
low-fat sour cream
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!!
I feel a little like the odd man out after reading all the other positive reviews, but I wasn't crazy about this soup. I hoped the combination of ingredients would meld into something delicious, but it still just tasted like a bunch of canned stuff mixed together. I'm glad that so many others have enjoyed it, thanks anyway!
We loved this soup! It tasted great, was a great way to use our leftover turkey and was so easy to make. I substituted black beans for the chili beans and simmered it in a slow cooker for several hours and it was wonderful.
This was very easy and yummy. Instead of turkey I used a rotisserie chicken from the grocery store. All my kids loved it. For those of you with picky kids who don't like 'chunks' blend the salsa in blender before adding. (I always do this to my salsa and there are no tomato or pepper chunks left behind by picky kids.)
Good quick weeknight dinner. I cooked this in the crockpot. Added half a green pepper and used frozen corn instead of canned. Loved the "avocado cream"! It was good as a dip for tortilla chips also. Cilantro was a nice touch.
love this recipe! make it for a dinner party of 12 and it was a huge hit! i tripled the recipe and used black beans instead of chili beans, i also added some fresh squeezed lime and taco seasoning and set out hot sauces on the side for those who wanted extra heat in their soup. i had bowls of guacamole, tortilla chips, and sour cream and everyone added what they liked. this recipe is so simple. it tasted great that day and the next day and since i had some left, i froze some and it reheated beautifully just like on the day i made it. i am making it again today because my teenage son keeps asking for it! thanks so much!
This recipe is excellent using chicken, pork, or beef as well as the original turkey version.
This is an great recipie! I added some cumin to taste and that was it.
* Percent Daily Values are based on a 2,000 calorie diet.
Busy Night Turkey Taco Soup with Avocado Cream
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 382
** Calories from Fat: 92
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Turn leftover Thanksgiving turkey into deliciously different soup with some kick.
Turn leftover turkey into hearty, healthy, delicious soup.
See how to make a 5-star, beefy taco soup with beans.