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 1/2 cups cooked, chopped turkey meat
* salt and pepper to taste
* 1/4 cup chopped fresh cilantro
* 1/2 cup low-fat sour cream
* 2 tablespoons guacamole

Method

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