Turkey Taco Soup

Ingredients:

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

Optional Additions and Substitutions:

Add cumin to taste

Use Sweet Corn instead of Mexican style

Use Black Beans instead of chili beans

Directions To Make:

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. Makes 4-6 servings.

2.     In a bowl, stir together sour cream and guacamole until smooth.

3.     Ladle soup into bowls and top with guacamole mixture.

Directions to Reheating Your Freezer Meal:

1.     Thaw soup overnight in frig.

2.     Pour into pot and bring to boil.  Cover and cook for an additional 5-10 minutes.  (When I reheat soup, I often add another can of chicken broth or 2 cups of water to replace what cooks off).

3.     Serve.

** I got this recipe from www.allrecipes.com several years ago when looking for a way to use up leftover turkey from Thanksgiving.  When I make this recipe I use sweet corn and black beans (because those are staples in my pantry).  I will often use dry beans and pre-cook before adding to the soup.  In the past, I have also used frozen corn and cut corn from the cob (all options have worked fine).  I always add cumin and fresh cilantro to my soup because I feel like it really adds to the flavor as well.  I would not use dry cilantro – it doesn’t add as much flavor as fresh.  My family loves the sour cream and guacamole mixture on top of their soup (it really does add to the meal)!