Yield
8 servings (serving size: about 1 1/3 cups soup, 1/4 cup chips, 2 tablespoons avocado, and 1 lime wedge)
Photo: Randy Mayor; Styling: Melanie J. Clarke

How to Make It

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.

Step 2

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.

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