Busy Night Turkey Taco Soup with Avocado Cream

Busy Night Turkey Taco Soup with Avocado Cream

125 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Janice Elder
Recipe by  Janice Elder

“My family loves Tex-Mex dishes and I love quick and convenient but healthy and interesting dishes, and this soup fits the bill in every way. No one can believe that this hasn't simmered for a long time, as the flavors blend beautifully. If I don't have guacamole on hand, I blend green chilies with the sour cream -- it's very adaptable. Serve with tortilla chips!”

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (125)

Rate This Recipe


I followed the general idea of this recipe with a few changes. I used creamed corn, because that's what I had and I used a can of Rotel instead of salsa, again, what I had. And I used chicken. But I thought it was a nice soup. I served it with grilled cheese. I will be sure to keep this in my collection for quick dinners or to use left over chicken. I mad it with beef too, worked great! Thanks for this recipe!!



I feel a little like the odd man out after reading all the other positive reviews, but I wasn't crazy about this soup. I hoped the combination of ingredients would meld into something delicious, but it still just tasted like a bunch of canned stuff mixed together. I'm glad that so many others have enjoyed it, thanks anyway!



We loved this soup! It tasted great, was a great way to use our leftover turkey and was so easy to make. I substituted black beans for the chili beans and simmered it in a slow cooker for several hours and it was wonderful.

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Amount Per Serving (4 total)

  • Calories
  • 382 cal
  • 19%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 42.9 g
  • 14%
  • Protein
  • 36.3 g
  • 73%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 1518 mg
  • 61%

Based on a 2,000 calorie diet



previous recipe:

Southwestern Turkey Soup


next recipe:

Avocado and Cilantro Soup