If you are making the soup ahead, omit the cilantro until just before serving. Refrigerate up to three days, or freeze up to three months. You can crush the tortilla chips and cut the lime wedges up to a day ahead, but chop the avocado just before serving to keep it green.
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
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.
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.