Southwest Turkey Soup

• 2 Tablespoons Extra Virgin Olive Oil
• 2 cups Diced Onion
• 1 cup Diced Zucchini
• 1 cup Diced Yellow Squash
• 1 cup Diced Yellow Bell Pepper
• 1 cup Diced Red Bell Pepper
• 1 cup Frozen Organic Corn
• 1 teaspoon Salt
• 1/2 teaspoons Freshly Cracked Black Pepper
• 1-1/2 teaspoon Hatch Chile Powder
• 1 pinch Cayenne Pepper
• 1 can (15 Oz. Size) Fire Roasted Tomatoes
• 2 cups Cooked Turkey
• 6 cups Turkey Or Chicken Stock
• 1/4 cups Roughly Chopped Cilantro, Plus More For Garnish
• 2 whole Avocados, Sliced For Topping

1. Heat a large stock pot over medium high heat, and add the olive oil. While the pan heats, chop the onion, add to the pan, and stir. Repeat with zucchini, yellow squash, yellow bell pepper, red bell pepper, and corn, stirring frequently and after each vegetable addition. Season with salt, pepper, chile powder, and cayenne pepper, cooking for about 1 minute, then add in the canned tomatoes, turkey, and chicken stock. Bring to a boil, then simmer for 10 minutes.
2. Stir in cilantro, and the soup is ready for serving! Once in bowls, top the soup with avocado, and more fresh cilantro.

olive oil, onion, zucchini, yellow bell pepper, red bell pepper, frozen organic corn, salt, freshly cracked black pepper, hatch, cayenne pepper, tomatoes, turkey, turkey or chicken, ubc, avocados

Taken from tastykitchen.com/recipes/soups/southwest-turkey-soup/ (may not work)