Southwestern Turkey Soup

By á-3672

Ingredients

• 2 * 2 teaspoons olive oil
• 1 * 1 cup chopped onion
• 1 * 1 cup chopped green bell pepper
• 3 * 3 garlic cloves, minced
• 1 * 1 serrano chile, minced
• 2 * 2 tablespoons all-purpose flour
• 1 * 1 pound turkey tenderloin, cut into bite-sized pieces
• 2 * 2 tablespoons no-salt-added tomato paste
• 1 * 1 teaspoon chili powder
• 1 * 1 teaspoon ground cumin
• 1/4 * 1/4 teaspoon freshly ground black pepper
• 1/8 * 1/8 teaspoon salt
• 4 * 4 cups fat-free, less-sodium chicken broth
• 2 * 2 bay leaves
• 1 * 1 (14.5-ounce) can diced tomatoes, drained
• 1 * 1 (15-ounce) can pinto beans, rinsed and drained
• 1 * 1 (15-ounce) can black beans, rinsed and drained
• 1 * 1 (11-ounce) can no-salt-added whole-kernel corn, drained
• 2 * 2 tablespoons chopped fresh cilantro
• 2 * 2 cups crushed baked tortilla chips (about 4 ounces)
• 1 * 1 cup diced peeled avocado
• 8 * 8 lime wedges

Preparation

Step 1

Heat olive oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, and serrano to pan; sauté 5 minutes or until tender.

Place flour in a shallow bowl; dredge turkey in flour. Add turkey to pan; sauté 5 minutes or until browned on all sides. Add tomato paste and next 4 ingredients (through salt), stirring to coat. Add broth and next 5 ingredients (through corn); bring to a boil. Reduce heat to medium, and cook 15 minutes. Remove from heat; discard bay leaves. Stir in cilantro. Top with tortilla chips and avocado; serve with lime wedges.