Southwestern Turkey Soup

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

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, and serrano to pan; saute 5 minutes or until tender.
2. Place flour in a shallow bowl; dredge turkey in flour. Add turkey to pan; saute 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.

olive oil, onion, green bell pepper, garlic, serrano chile, flour, turkey tenderloin, nosalt, chili powder, ground cumin, freshly ground black pepper, salt, chicken broth, bay leaves, tomatoes, pinto beans, black beans, salt, fresh cilantro, tortilla chips, avocado, lime

Taken from www.myrecipes.com/recipe/southwestern-turkey-soup (may not work)