1 cup frozen corn
1 16 ounce can kidney beans, drained and rinsed
3 ½ cups chicken broth
2 cups chunky salsa
2 ½ cups leftover turkey, chopped
1/4 cup chopped fresh cilantro
1/2 cup sour cream
salt and pepper to taste
1)In a large pot combine corn, beans, broth and salsa.
2) Bring to a boil, then reduce heat and stir in cooked turkey.
3) Cover, and cook 5 to 10 minutes more, until heated through. Stir in cilantro.
4) Salt and pepper to taste if needed
5) Serve in soup bowls topped with a dollop of sour cream and 3 slices of avocado