Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 382.3

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!

Recipe 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 ½ cups cooked, chopped turkey meat
  • salt and pepper to taste
  • ¼ cup chopped fresh cilantro
  • ½ cup low-fat sour cream
  • 2 tablespoons guacamole

Cooking Directions

  1. 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. 2 In a bowl, stir together sour cream and guacamole until smooth.
  3. 3 Ladle soup into bowls and top with guacamole mixture.

Nutrition Facts

  • Calories 382.3
  • Carbohydrate 42.9 g
  • Cholesterol 78.7 mg
  • Fat 10.2 g
  • Fiber 8.9 g
  • Protein 36.3 g
  • Saturated Fat 3.9 g
  • Sodium 1518.4 mg
  • Sugar 7 g


  1. love this recipe! make it for a dinner party of 12 and it was a huge hit! i tripled the recipe and used black beans instead of chili beans i also added some fresh squeezed lime and taco seasoning and set out hot sauces on the side for those who wanted extra heat in their - Read more ...
  2. This recipe is excellent using chicken pork or beef as well as the original turkey version.
  3. This is an great recipie! I added some cumin to taste and that was it.
  4. This is my absolute favorite recipe for left-over turkey. It's very quick and easy. I usually use drained & rinsed black beans instead of the chili beans and I skip the sour cream/guacamole on the top since I prefer guacamole on the side with chips. It freezes well.
  5. Good quick weeknight dinner. I cooked this in the crockpot. Added half a green pepper and used frozen corn instead of canned. Loved the "avocado cream"! It was good as a dip for tortilla chips also. Cilantro was a nice touch.
  6. This was very easy and yummy. Instead of turkey I used a rotisserie chicken from the grocery store. All my kids loved it. For those of you with picky kids who don't like 'chunks' blend the salsa in blender before adding. (I always do this to my salsa and there are no tomato or pepper - Read more ...
  7. 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 - Read more ...
  8. 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.
  9. 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 - Read more ...
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