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Busy Night Turkey Taco Soup with Avocado Cream
Servings:
4
Prep Time: 10 minutes
Cook Time: 20 minutes
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Copyright 2005 Allrecipes.com; by Janice Elder
Prep Time: 10 minutes
Cook Time: 20 minutes
User Rating:
Read User Reviews
Print: 3x5, 4x6, full page
Copyright 2005 Allrecipes.com; by Janice Elder
Summary
Leftover cooked turkey is combined with salsa, corn, beans and cilantro in this quick soup topped with avocado cream.INGREDIENTS
2 1/2 cups Foster Farms Fresh Turkey Breast Cutlets or leftover Turkey, cooked and chopped
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
salt and pepper to taste
1/4 cup chopped fresh cilantro
1/2 cup low-fat sour cream
2 tablespoons guacamole
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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.NUTRITIONAL INFO
| Calories | 410 cal |
| Total Fat | 12.1 g |
| Cholesterol | 79 mg |
| Sodium | 2209 mg |
| Carbohydrates | 43.7 g |
| Fiber | 8.9 g |
| Protein | 37.8 g |
MEAL TYPE
| Appetizer | |
| Asian | |
| Barbeque | |
| Kid Friendly | |
| Low Fat | |
| Main Dish | |
| Mexican | |
| Salad | |
| Sandwich | |
| Side Dish | |
| Soup or Stew |