Southwestern Turkey Soup

A family favorite soup recipe from Cooking Light. This freezes (up to 3 mos.) and reheats well. Serve with crushed tortilla chips and diced avocado on top. This reciped can be made using leftover diced roasted turkey breast.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2  teaspoons olive oil
• 1  cup  chopped onion
• 1  cup  chopped green bell pepper
• 3  garlic cloves, minced
• 2  tablespoons all-purpose flour
• 1  lb turkey breast tenderloin, cut into bite-sized pieces
• 2  tablespoons no-added-salt tomato paste
• 1  teaspoon chili powder
• 1  teaspoon ground cumin
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄8 teaspoon salt
• 4  cups  reduced-sodium fat-free chicken broth
• 1  bay leaf
• 1 (14 1/2ounce) can diced tomatoes
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can  no-salt-added corn, drained
• 2  tablespoons  chopped fresh cilantro (or 2 teaspoons dried cilantro)

Directions

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