Turkey-Corn Soup with Tortilla Chips and Avocado

Yields: 4 Servings

Turkey-Corn Soup with Tortilla Chips and Avocado

A spicy soup to warm you on those cold days

  • 2 tsp olive oil
  • 1/2 cup yellow onion
  • 1/2 cup celery
  • 1 cup carrot
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 4 cups reduced-sodium chicken broth
  • 1 14.5-oz can diced tomatoes
  • 2 cups turkey
  • 4 can diced green chilies
  • 2 bay leaves
  • 1 cup frozen corn
  • 1 ripe avocado
  • 4 oz baked tortilla chips
  1. Heat oil in pan over medium heat.
  2. Add onion, celery and carrots; cook 3 minutes, until soft.
  3. Add thyme, cumin, salt, pepper; stir.
  4. Cook 1 minute until thyme and cumin are fragrant.
  5. Add broth, tomatoes, turkey, chilies and bay leaves; boil.
  6. Add corn; return to boil.
  7. Reduce heat to low; cover; simmer 10 minutes.
  8. Remove bay leaves; serve; top with avocado and chips.

Nutrition

  • Calories: 473
  • Fat: 18.2267879804 grams
  • Carbs: 46.7091577874 grams
  • Protein: 34.0796247272 grams