Start Reading Mode
Turkey Taco Soup with Avocado Cream

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 small red onion, diced
1 jalapeño, seeded and minced
1 tbsp chili powder
1/2 tsp dried oregano
1 can of pinto beans, rinsed and drained
3 cups turkey broth
3 cups turkey broth
salt to taste
1 tbsp canola (or grape seed oil)
1 green bell pepper, diced
3 garlic cloves, minced
1 tsp ground cumin
1 can of diced tomatoes with juice
1 cup of cooked and shredded turkey
For the Avocado Cream
2 tbsp guacamole
½ cup low-fat sour cream

Nutritional information

101.63 g
205.43 g
240.63 g
3825 mg
748 mg

Turkey Taco Soup with Avocado Cream

  • 30 mins
  • Serves 4
  • Medium


How to make Turkey Taco Soup with Avocado Cream

  • Place a heavy bottomed pot on medium flame and allow it to heat for a minute or two.
  • Add oil followed by onion in the pot and sauté for 2-3 minutes, stirring continuously.
  • Next, add cumin, oregano, and chili powder in the pot and cook for 1 more minute, or until fragrant. Make sure to stir continuously.
  • Add tomatoes along with its juice, pinto beans, shredded turkey and turkey broth in the pot. Stir and season with salt and pepper to taste.
  • Increase the flame and bring the broth to boil on high heat.
  • Let it simmer uncovered for 10-12 minutes, stirring occasionally. Turn off the flame and transfer to a serving bowl.
  • Prepare the avocado cream by stirring together sour cream and guacamole until smooth.
  • Ladle the soup into your bowl and top with guacamole mixture Enjoy!


  • Turkey taco soup with avocado cream is a go-to staple for many families on the day after thanksgiving.
  • Turkey is lower in cholesterol than beef and lambs
Brussel Sprouts with Mushrooms
Codfish Cakes
Brussel Sprouts with Mushrooms
Codfish Cakes

Add Your Comment