Take the chill off a cold winter day with this quick-to-make, hearty soup.

Turkey Taco Soup

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.

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.