Busy Night Turkey Taco Soup with Avocado Cream |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! 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 |
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.
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