Heat oil in 6-quart Dutch oven over medium heat. Add turkey; cook for 4 to 5 minutes or until browned (165 degrees), stirring frequently to break into crumbles.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Take the chill off a cold winter day with this quick-to-make, hearty soup.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Gustare Vita olive oil | ||
| 1 (16-oz.) pkg. 93% lean ground white turkey | ||
| 1 (24-oz.) jar chunky mild salsa | ||
| 1 (15.5-oz.) can Hy-Vee chili style beans in chili gravy | ||
| 1 (9.5-oz.) pkg. frozen Southwestern style street corn | ||
| 1 ½ c. water | ||
| 1 c. finely shredded Mexican style four cheese blend | ||
| 1 large avocado, seeded, peeled and sliced or chopped | ||
| Fresh cilantro, for garnish |
Things To Grab
- 6-quart Dutch oven
- Wooden spoon
- Serving bowls
- Ladle
Directions
Add salsa, chili style beans, frozen corn and water to Dutch oven. Cook, uncovered, over medium heat for 10 to 12 minutes or until soup is bubbly and corn is tender, stirring frequently.
To serve, ladle soup into serving bowls. Top with cheese and avocado. Garnish with cilantro, if desired.