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Heat oil in pan over medium heat. Add onion, celery and carrots; cook 3 minutes, until soft. Add thyme, cumin, salt, pepper; stir. Cook 1 minute until thyme and cumin are fragrant. Add broth, tomatoes, turkey, chilies and bay leaves; boil. Add corn; return to boil. Reduce heat to low; cover; simmer 10 minutes. Remove bay leaves; serve; top with avocado and chips.
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sugamamas803 2 weeks agoOur family loved this soup ! It had such rich flavor while staying light !
lorithegreat 3 years agoVery good. It is now my staple tortilla soup.
jeffnkathy 4 years agoThis recipe was from Guideposts magazine. [I posted this recipe.]