Heat oil in a Dutch oven over med. heat. Add onion, pepper, garlic, serrano to pan; saute 5 minutes or until tender.
Place flour in a shallow bolw; dredge turkey in flour. Add turkey to pan; saute 5 minutes or until browned on all sides. Add tomato paste and next 4 ingredients-thru salt, stiring to coat. Add broth and next 5 ingredients-thru corn; bring to boil. Ruduce heat to meduim, and cook 15 minutes. Remove from heat; discard bay leaves. Sir in clilantro. Top with chips avacado; serve with lime.
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|Serving Size: 1 Serving (279g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 153 (44%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 0mg||0 %|
|Sodium 629.4mg||22 %|
|Potassium 345.1mg||9 %|
|Total Carbohydrate 44.9g||13 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 39.6g|
|Protein 5.8g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 348
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