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.
I made this with leftover turkey and cooked it in the slow cooker. It's a great recipe! Only 4 stars because soup is not "worthy of a special occasion," but it's one of the best soup recipes available!
Very quick and easy, and tasty. Great on a cool night or light lunch.
The changes I did:
8oz of tomato sauce instead of the paste.
Can of Rotel in place of diced tomatoes.
No pinto beans.
Had some Ancho Chili Powder, so did a combo of that with Chili Powder.
Added a 1/2 tsp more cumin.
Made it from turkey left over from Thanksgiving. The diced avocado sets it off just perfect.
We really enjoyed the soup. I made per recipe, with the following exceptions. I subbed half the bell pepper with poblano pepper because I really like the flavor. Cut the amount of serrano chile in half to keep the heat in check. I used leftover turkey, so simply added it at the end. I used turkey stock made from Thanksgiving turkey carcass. I will definitely cook this again. Delicious!
We LOVED this....especially since we both had colds; it was very comforting. I made it per specs but I did use about SIX cups of extra rich TURKEY broth I had in the freezer and a chipotle pepper for some extra spice. Otherwise everything else was the same including the avocado and the chips (which I baked out of corn tortillas). It's a keeper!
Excellent. My chgs on hand: poblanos for seranos, 2 diced chipoltes in sauce, mexican diced tomatoes and juice, stock made from turkey carcass and leftover meat, omit corn, tortillas and avocado, but served with wild brown rice on second day.