Southwestern Turkey Soup

Ingredients

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

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add onion, bell pepper, garlic, and serrano to pan; saut 5 minutes or until tender.
3. Place flour in a shallow bowl; dredge turkey in flour.
4. Add turkey to pan; saut 5 minutes or until browned on all sides.
5. Add tomato paste and next 4 ingredients (through salt), stirring to coat.
6. Add broth and next 5 ingredients (through corn); bring to a boil. Reduce heat to medium, and cook 15 minutes.
7. Remove from heat; discard bay leaves. Stir in cilantro. Top with tortilla chips and avocado; serve with lime wedges.