Hearty Turkey Taco Soup

1 green bell pepper, stemmed, seeded and chopped
1 cup chopped yellow onion
3 to 4 large garlic cloves, peeled and minced
1 tablespoon extra-virgin olive oil
3 cups chopped/shredded, cooked turkey
2 cups homemade or canned chicken or turkey broth (more as needed)
2 cups homemade or canned beef broth (more as needed)
1 (16-ounce) can peeled, chopped tomatoes
1 (15-ounce) can pinto beans, drained
2 cups frozen corn kernels
4 teaspoons chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne
Salt and freshly ground black pepper, to taste
Crumbled tortilla chips, for garnish
Diced avocado, for garnish
Sour cream, for garnish
Shredded Parmesan cheese, for garnish

In a large, heavy-bottomed pot, saute the bell pepper, onion and garlic in the olive oil until onion is soft and translucent. Add the turkey, chicken (or turkey) broth, beef broth, tomatoes, beans, corn kernels, chili powder, cumin and cayenne.

Cover and simmer for about 30 minutes to develop flavors. If necessary, add additional broth. Adjust seasonings, adding salt and pepper to taste.

When ready to serve, ladle into soup bowls and let everyone garnish with the tortilla chips, avocado, sour cream and cheese, as desired

Makes 6 servings.


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