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.
In a bowl, stir together sour cream and guacamole until smooth.
Ladle soup into bowls and top with guacamole mixture.
calories 410cal total fat 12g cholesterol 79mg sodium 999mg carbohydrates 44g fiber 9g
This recipe has been added to the following public cookbooks:
Melody's Collection,
Kathy Kooks
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