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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|Serving Size: 1 Serving (750g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 164 (35%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 72.8mg||22 %|
|Sodium 1260.2mg||43 %|
|Potassium 1400.8mg||37 %|
|Total Carbohydrate 46.7g||14 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 36.7g|
|Protein 34.1g||49 %|
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Calories per serving: 473
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