Busy Night Turkey Taco Soup with Avocado Cream

Ingredients

• 11 ounce corn mexican-style canned
• 29 ounce chicken broth canned
• 16 ounce chili beans sauce undrained canned
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons guacamole 
• 0.5 cup cream sour low-fat
• 16 ounce salsa 
• 4 servings salt and pepper to taste
• 2.5 cups turkey meat cooked chopped

Equipment

• bowl
• ladle
• pot

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.