Directions:
- Heat a large pot over medium-high heat, add oil, the onions and ground turkey. Saute until turkey is just cooked; stirring frequently to break up clumps.
- Add the chicken stock to the pan and stir in garlic, chiles, tomato puree and enchilada sauce mix. Bring to a boil then reduce heat and simmer for 10 minutes. Put some of the chopped avocado in the bottom of each bowl and ladle the soup on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.49 Kcal (1007 kJ) | ||
| Calories from fat | 109.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.19g | 19% | |
|---|---|---|---|
| Cholesterol | 55.09mg | 18% | |
| Sodium | 1161.83mg | 48% | |
| Potassium | 658.08mg | 14% | |
| Total Carbs | 14.22g | 5% | |
| Sugars | 5.31g | 21% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 18.41g | 37% | |
| Vitamin C | 64.3mg | 107% | |
| Iron | 1.6mg | 9% | |
| Calcium | 42.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 69.47 Kcal (291 kJ) | ||
| Calories from fat | 31.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 19% | |
|---|---|---|---|
| Cholesterol | 15.91mg | 18% | |
| Sodium | 335.64mg | 48% | |
| Potassium | 190.11mg | 14% | |
| Total Carbs | 4.11g | 5% | |
| Sugars | 1.53g | 21% | |
| Dietary Fiber | 1.11g | 15% | |
| Protein | 5.32g | 37% | |
| Vitamin C | 18.6mg | 107% | |
| Iron | 0.5mg | 9% | |
| Calcium | 12.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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