Directions:
- Heat a large pot over medium-high heat, add oil, the onions and ground turkey. Saute until turkey is just cooked; stirring frequently to break up clumps.
- Add the chicken stock to the pan and stir in garlic, chiles, tomato puree and enchilada sauce mix. Bring to a boil then reduce heat and simmer for 10 minutes. Put some of the chopped avocado in the bottom of each bowl and ladle the soup on top; stir to combine. Top with cheese, crushed chips and sour cream. Garnish with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.81 Kcal (2093 kJ) | ||
| Calories from fat | 235.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.19g | 40% | |
|---|---|---|---|
| Cholesterol | 74.02mg | 25% | |
| Sodium | 1423.26mg | 59% | |
| Potassium | 1142.02mg | 24% | |
| Total Carbs | 40.57g | 14% | |
| Sugars | 9.51g | 38% | |
| Dietary Fiber | 6.37g | 25% | |
| Protein | 28.67g | 57% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 1.1mg | 6% | |
| Calcium | 218.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 121.11 Kcal (507 kJ) | ||
| Calories from fat | 57.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.35g | 40% | |
|---|---|---|---|
| Cholesterol | 17.93mg | 25% | |
| Sodium | 344.86mg | 59% | |
| Potassium | 276.72mg | 24% | |
| Total Carbs | 9.83g | 14% | |
| Sugars | 2.3g | 38% | |
| Dietary Fiber | 1.54g | 25% | |
| Protein | 6.95g | 57% | |
| Vitamin C | 2.5mg | 18% | |
| Iron | 0.3mg | 6% | |
| Calcium | 52.9mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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