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Turkey Taco Soup with Avocado Cream

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 sour cream
2 tablespoons guacamole

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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