Busy Night Turkey Taco Soup with Avocado Cream recipe

4 servings

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

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.